• Home
• Recipes
• Smoky roasted veg, marinated feta & lime

Smoky roasted veg, marinated feta & lime

• Jane Hornby

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 55 mins

A star rating of 4.5 out of 5.4 ratingsRate

loading...

Give your vegetarian brunch a punch of big flavours, with cumin, lime and sweet smoked paprika. It takes a while to prep, but there’s little hands-on cooking time

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

Nutrition

Units:

MetricUS

• 1 large cauliflower

  (800g-1kg)

• 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

• 1 lime

  juiced

For the feta

• 4 tbsp olive oil

  (extra virgin ideally)

• 1 red chilli

  thinly sliced

• 1 garlic clove

  lightly bashed

• 2 rosemary sprigs

• 200g pack feta

  drained

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

• kcal422
• fat29g
• saturates10g
• carbs21g
• sugars13g
• fibre8g
• protein15g
• salt1.5g

Ad

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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.

Recipe from Good Food magazine, May 2017

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.4 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...