Name: Parsnip and Butternut Squash with Flatbreads
Yield: 4 servings
Ingredients: 10 1/2 oz. butternut squash, peeled and cut into rough 3/4-inch cubes; 18 oz. parsnips, cut into rough 3/4-inch cubes; 3 Tbsp. extra-virgin olive oil, plus extra for drizzling; 1 tsp. fennel seeds, ground; 1 tsp. cumin seeds, ground; 1 tsp. freshly ground black pepper; 3 1/2 oz. sprouted lentils (store-bought or sprouted at home); 3 1/2 oz. arugula; 2 oz. full-fat Greek yogurt, to serve (optional); 5 1/2 oz. spelt flour, plus extra for dusting; 1/3 cup tepid water; 1 Tbsp. olive oil; Generous pinch of salt and pepper; 1/4 tsp. ground coriander

A man's hands holding a plate and arranging a yogurt sauce on the plate with a squash hash flatbreads on a platter at...

Photo by Faith Mason

Some of the easiest meals I prepare are those made from simple roast vegetables. It’s no fuss, there’s minimal cleanup, and it is exactly what I need after a long day in the clinic. Root vegetables are wonderful sources of nutrients and are largely forgotten over their green, leafy counterparts. Parsnips contain potassium and magnesium—critical minerals for heart health. Keeping their delicious skins on means you will benefit from a lot of their chemical compounds, which are concentrated in these layers, not to mention plenty of fiber. I love making my own flatbreads, but to save time you can simply use thin store-bought ones.

Tip

If you can’t source sprouted lentils, pre-cooked puy lentils or canned butter beans work well, too.

Recipe notes

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