Set aside some time part 2

Our day began today in Marks and Spencer picking up our ingredients with their complements as listed in part 1.

I have to acknowledge all the staff as they were so accommodating, friendly and helpful. It clearly filters from the management down. Shopping in M&S was good fun. MT and Granny helped out finding all the products and MT excitedly added them to our basket.

We (Granny, MT and Me!) then went for the unavoidable cup of coffee which turned into a super salad, chicken burger & chicken goujons (nuggets – but goujons taste so much better!!!!) and had a good catch up and a natter where MT released all the inside info on her life including a marraige proposal (such and such wants to “merry” me!- the cuteness!!).

We really didn’t notice how bad the weather was we were laughing and enjoying ourselves so much (other than the hailstones hurting MT’s face!) Then it was back to Granny’s to get down to business!

Below is the method which completes the recipe for Super Wheatberry with Roasted Carrots & Salmon and after that you can see how we got on and what jobs MT did:

Preheat the oven to 190˚C/375˚F/gas 5 (170˚C for fan ovens). Put the carrots in a roasting tin and drizzle over half the oil. Scatter over the garlic and cumin seeds, then season. Roast for 30 minutes, until the carrots are just tender.
Cook the Super Wheatberry according to the packet instructions. Gently mix together with the carrots, salmon and dill, and arrange on a serving dish. Scatter over the pomegranate seeds.
To make the dressing, mix together the buttermilk, remaining olive oil and 1 tbsp warm water, then season. Drizzle the dressing over the dish to serve.

Per serving: 231 calories 11g fat (2.2g saturated) 19g carbohydrates 7.5g sugar 6.6g fibre 12.6g protein 0.82g salt

This is our story in photographs……..

Looking at the ingredients. Learning new names

MT did all the preparation work for the Roast Carrots which was predominately motor skills centered. She enjoyed pouring the olive oil from the bottle onto the spoon and did a great job slowly controlling the oil to avoid spillages. MT also sprinkled cumin and seasoned with salt & pepper before putting in the oven with Granny’s help for 30 minutes.

Following the initial preparation work, MT retired to the couch with Granny for a movie night and I completed the final few simple steps.

We then tasted our delicious team effort, which was complemented cleverly with the buttermilk dressing. Fantastic combination which worked so well. MT enjoyed the carrots in her hand and she also tried a few pieces of salmon much to her tiny taste-buds delight. All in all we had a great day together and really enjoyed our reward! We’re planning our next day already.