More than just greens

Jewelled couscous

From 1 year

Cooking time 15-20 mins

4tbsp olive oil
2 peppers (red and yellow), cut into 1.5cm pieces
200g cherry tomatoes
1 courgette, cut into 1.5cm pieces
1 red onion, cut into 1.5cm pieces
freshly ground black pepper
200g couscous
2-3tbsp chopped mixed herbs

Grease and line two large baking sheets.
Place all the vegetables in a large mixing bowl and add the olive oil. Toss to mix well, season with pepper and spread the mixture in a single layer on the baking sheets.
Roast in a preheated oven at 200˚C for 15-20 mins or until lightly browned at the edges.
Meanwhile, place the couscous in a large mixing bowl and pour over boiling water to just cover it. Cover with clingfilm and allow to stand for 10-15 mins, until all the liquid has been absorbed. Uncover and fluff up the couscous grains with a fork.
Transfer to a shallow serving dish. Add the roasted vegetables together with the roasting juices to the couscous and stir to mix well. Stir in the chopped herbs and serve immediately.

Broccoli and red pepper mini pizzas

From 2 years

Cooking time 30-35mins

Topping:
1 red pepper, halved lengthways
300g broccoli, broken into small florets
1tbsp olive oil
2 garlic cloves, crushed
400g can of chopped tomatoes
2tsp dried oregano
100g Cheddar cheese, grated

Pizza bases:
50g wholemeal self-raising flour
175g self-raising flour
2tsp dried mixed herbs
6tbsp olive oil
150ml water

To prepare the topping, place the pepper, cut side down, on a foil-lined grill pan. Grill until the skin is charred and blistered. Place in a plastic bag for 5-10 mins, to help the skin peel off easily, and discard the seeds. Roughly chop the flesh and set aside.
Blanch the broccoli florets in a pan of boiling water for 2-3 mins, drain and set aside. Heat the olive oil in a non-stick frying pan. Add the garlic, fry for a minute then add the tomatoes and oregano and cook, stirring, for 10-12 mins until thickened.

To make the bases, mix together the flour, mixed herbs and 3tbsp of the oil. Add the water and mix to make a soft dough. Turn out the mixture onto a lightly floured surface and knead for 5-6 mins until smooth. Form into a ball, wrap in clingfilm and chill for 20-30 mins.
Divide the dough into eight pieces and roll each one into a circle about 6cm across.
Heat half the remaining oil in a large, non-stick frying pan and arrange four of the bases in the pan. Cook for 2-3 mins on each side, remove and keep warm while you cook the remaining bases in the oil.
Spread the tomato mixture over the bases and top each one with red pepper and broccoli florets. Sprinkle over the cheese and place under a pre-heated grill for 1-2 mins.

Don't worry if you’re in a rush – you can buy ready-made pizza bases and add the home-made topping, instead.

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