Wednesday, October 17

Roast Heritage Squash & Carrots, Feta Yoghurt, Pine Nuts and Honey

Local seasonal vegetables taken for a ride somewhere warmer, possibly the Middle East. It is the balance of sweet, sharp, earthy & fresh that makes this dish work........and is there any dish that is not made better by the addition of toasted pine nuts? For two:

Heritage squash, try Iron Bark - a slice approx. 200g
A bunch of heritage carrots, top and tailed and well washed
Ground cumin - a good pinch
Ground caraway - a good pinch
Feta - 50g
Thick greek yoghurt - 2 tbsp
Coriander - a handful, chopped
Olive oil
Lemon juice - a squeeze

Peel, seed and cut the squash into slices, oil and dust with the spices and a good seasoning of salt and pepper. Roast with the carrots at 180c until nice and soft. Mash the feta with the yoghurt, coriander and a squeeze of lemon to taste. Toast the pine nuts in a dry pan until a bit golden in places.

Plate the squash and carrots, feta yoghurt on top, drizzle with olive oil and honey and then sprinkle with pine nuts.

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