Serves 4

Ingredients

• 200g cooked brown rice or quinoa

• 1 roasted carrot, cut into chunks

• 1 roasted parsnip, cut into chunks

• ½ roasted celeriac, diced

• A handful of shredded kale or cavolo nero

• 150g leftover turkey or chickpeas

• 1 tbsp olive oil

• Sea salt and black pepper

• A few sprigs of thyme or parsley

Miso-Lemon Cream

• 1 tbsp white miso

• Juice of ½ lemon

• 1 tsp Dijon mustard

• 2 tbsp olive oil

• 2 tbsp warm water

Method

1. Warm the olive oil in a large pan and toss in the roasted vegetables until hot and golden at the edges. Add the kale and let it wilt for a minute.

2. Stir through the rice or quinoa and the turkey or chickpeas until everything is hot.

3. Whisk the miso, lemon, mustard, olive oil and water until smooth and creamy.

4. Pile the warm mix into bowls and drizzle generously with the miso-lemon cream.

5. Finish with herbs, salt and pepper.