Who’s for incredible flavor combinations? If you are, this is the dish you should cook tonight! It’s super easy, almost no prep nor cooking involved, and it’s complex enough to serve on any festive dinner occasion or your random weeknight.
- Prep Time: 5m
- Cook Time: 35m
- Total Time: 40m
- Serves: 4 people
- Yield: 4-6 portions
- Category: all recipes, dinner, lunch, Starter/Appetizer, Vegetarian
Ingredients
Roasted Veggies
- 400 grams cauliflower
- 400 grams hokkaido pumpkin
- 1 tablespoon Ras-el-hanut or Garam Masala
- 2 tablespoons olive oil, extra-virgine
Whipped Feta
- 200 grams greek feta
- 6 tablespoons greek yoghurt
- 2 tablespoons olive oil, extra-virgine
To Assemble
- 75 grams fresh baby spinach
- 2 tablespoons olive oil, extra-virgine
- Juice of 1 small lemon
- 1 teaspoon honey
- 1/2 pomegranate
- 1 small hand fresh herbs (i.e. mint, parsley, dill or cilantro)
- Kosher salt & fresh ground black pepper
Instructions
- Preheat oven to 200°C. Prepare a baking tray with re-usable baking paper.
- Wash hokkaido and cauliflower. Cut hokkaido in half, deseed & cut into 1cm wedges. Remove leaves & cauliflower into bite-sized pieces (including the stem if you want to).
- Place vegetables on the prepared baking tray. Season with ras-el-hanout, salt & black pepper and toss veggies arround until covered. Drizzle 2 tablespoons olive oil over the veggies & roast in the preheated oven for 30-35mins, or until tender and golden.
- Meanwhile prepare the whipped feta. Crumble feta into a blender or food processor. Add greek yoghurt, 2 tablespoons olive oil and black pepper. Blend until creamy, but make sure not to over do. You want a creamy paste, not a runny sauce. Stop blender and scrape down from the sides if need be. Place in a bowl and cover. Set aside in the fridge (may be stored for 3 days).
- Remove the pomegranate seeds from the shell and set aside. Wash the spinach in cold water, rinse and set aside. Combine olive oil, lemon juice, honey and a pinch of salt in a small glass jar. Shake until well combined. Pour dressing over washed spinach and toss to combine.
- Once the veggies are cooked through, spread whipped feta onto a serving platter or individual plates. Top with spinach, veggies, herbs and pomegranate seeds. Drizzle with olive oil and ground pepper.
- Serve as is or with rustic bread on the side. Enjoy lukewarm!
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