Kamut Wheat Stuffed Poblanos with Smashed Avocado

This is a great vegetarian night dish and satisfyingly filling thanks to the Kamut (Khorasan) Wheat. If you can't find Kamut, then use Barley, Amaranth, or Farro. The Kamut is mixed with zucchini and topped with melted cheese served with a side of smashed avocado.

Serves 2 as a main or 4 as a side

Ingredients

• ½ cup Khorasan Wheat

• 2 cloves Garlic, coarsely chopped

• 2 Large Poblanos, cut in half lengthwise, seeds and ribs removed

• 2 Scallions, sliced (separate white bit from the greens)

• 1 Avocado, roughly diced

• 1 Lime zested and juiced

• 1 zucchini or yellow squash, diced

• 1 bunch Cilantro, roughly chopped

• 2 oz Grated Monterey Jack or cheddar (or any other melting cheese)

• 2 Tbsps Crème Fraîche (or sour cream or plain greek yoghurt)

• 2 Tbsps Tomato Paste

• For the spice blend: 1/2 tsp each Ground Cumin, Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Ground Coriander; and 1/4 tsp Ground Cinnamon

Method

1. Preheat the oven to 475°F.

2. Bring a saucepan of salted water to a boil and add the Kamut Wheat. Cook for 30 minutes until tender. Drain the Kamut, return to the pot and drizzle with olive oil.

3. Place the poblano halves on a sheet pan. Drizzle with olive oil and season with salt and pepper; Arrange, cut side up on a roasting pan, and roast 12-15 minutes, until slightly softened.

4. In a frying pan heat 2 teaspoons of olive oil, add the zucchini and cook for 3 minutes, or until lightly browned. Add the garlic and cook for about 2 minutes. Add the tomato paste and 1 tbsp of the spice blend or less, if you prefer. Stir in ⅓ cup of water and season to taste with salt and pepper .

5. To make the filling, toss the zucchini mix into the Kamut wheat and add the cilantro, lime zest, juice of half a lime, white scallions and half the crème fraîche. Stir to combine and check for seasoning.

6. When the poblanos are ready, divide the filling evenly among them. Don't worry about overfilling. Then top with grated cheese and pop back in the oven for about 5 minutes, or until the cheese has melted. Give them a quick whack under the broiler if you want to brown the cheese.

7. Add the rest of the lime juice and remaining crème fraîche to the avocado and mash with a fork. Season with salt and pepper.

8. Serve the stuffed poblano garnished with the green scallions and a side of smashed avocado