I worked from home today and as well as working I had 2 objectives; eat very healthily and do some exercise.  By the end of the day, both objectives had been met most satisfactorily.

For breakfast I had a mound of kale, onion and mushrooms with scrambled egg and hot smoked salmon.  That kept me going all morning, during swimming and until lunch was ready at 3pm.  Did you see that?  I went swimming :-).  First time in about 2 months and it was tiring but I am pleased I went. While lunch was cooking I ate this half of an apple.  Harvey had the other half in his porridge for breakfast which is why it looks slightly manky.  It tasted fine though. Lunch was inspired by my lovely new cookery book, Jerusalem.  This was fantastic and I highly recommend you make it.

Roasted Butternut Squash and Red Onion with Tahini and Za’atar.

Ingredients (serves 2-4)

• 1 large butternut squash, washed, cut in to 2cm x 6cm wedges
• 2 red onions, quartered
• 4 tbsp olive oil
• 30g pine nuts
• 1 tbsp za’atar
• 1 tbsp chopped flat leaf parsley
• Salt and pepper
• 1/4 of a pomegranate (optional)
• either 4 heaped tbsp hummus (or 3 1/2 tbsp light Tahini + 1 1/2 tbsp lemon juice + 1 small garlic clove, crushed)
• 2 tbsp Dukkah (optional)

Method

1. Preheat oven to 240 ° C
2. Place the butternut and red onion in a large bowl and toss to coat with 3 tbsp of the olive oil and salt and pepper
3. Turn in to a roasting tray and cook 30 – 40 minutes, taking out once or twice to move the pieces around
4. 
5. When cooked, remove from the oven and set aside
6. Heat the remaining 1 tbsp olive oil in a small pan and roast the pine nuts with some salt for 2 minutes so they become golden brown
7. Layer the squash and onions on to a serving plate, sprinkle with za’atar
8. Place either hummus on top (or, as per Ottolenghi’s recipe, combine the Tahini, lemon juice and garlic and drizzle over the squash)
9. Add the Dukkah (if using), pine nuts and oil, pomegranate and parsley

I think mine looks better then the book ! Ottolenghi should have added the pomegranates as they add a wonderful juiciness, crunch and red contrast to the lovely orange and purple.I kept the skin on the butternut.  When you roast it like this it becomes very soft so it is easy to eat and it adds fibre to the diet.This tasted fantastic.Soft, warming and comforting.
Juicy, red and crunchy.
Mild sweetness contrasting with creamy garlicky hummus.This is one of the best vegetarian meals I have had for a long time.  It is suitable for vegans too.It kept us full for the rest of the day.  I had a smoothie for supper made with coconut water, hemp seeds, protein powder, frozen banana, pineapple and blueberries and fresh spinach.Nasty sludgy brown colour but it tasted lovely.

No where near as good as that lovely lunch though.