- 1 large cauliflower (800g-1kg)
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 small butternut squash
- 2 tbsp olive or vegetable oil, plus 1 tsp
- 1 tbsp sweet smoked paprika
- 1 tbsp whole cumin seeds, crushed
- 1 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 lime, juiced
The same shape, but smaller than…
For the feta
- 4 tbsp olive oil (extra virgin ideally)
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red chilli, thinly sliced
- 1 garlic clove, lightly bashed
- 2 rosemary sprigs
- 200g pack feta, drained
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets. Trim then chop the thick stem into small chunks and keep any leaves. Halve the squash lengthways, scrape out and keep the seeds, then cut the flesh into 5mm half moons. Put the veg in a roasting tin with 2 tbsp oil, the spices and some seasoning, then rub with your hands to coat. Roast for 45 mins, turning the veg a few times, until golden and tender. Add the leaves (large ones shredded) halfway through.
For the feta, pour the oil into a pan, add the chilli, garlic, rosemary and some pepper and heat for 5 mins. Put the feta in a dish, and pour the oil and aromatics over it. Leave at room temperature while you finish cooking, basting regularly so it soaks up the oil.
Rinse the squash seeds in a sieve, shake off as much water as you can, then toss with 1 tsp oil in a roasting tin.
Take out the veg and reduce oven to 180C/160C fan/gas 4. Roast the seeds for 5 mins, splash with soy, then cook until dark and crisp, about 5 mins more.
Put the veg on a platter and douse with lime juice. Sit the feta on top, spoon the oil around and sprinkle with the seeds. Serve with crusty bread or flatbreads.