Delicious UK - (07)July 2020

Roastedsquashwith

bluecheeseandpickled

walnutsalsa

SERVES4-6.HANDS-ONTIME 20 MIN,

OVEN TIME 45 MIN, PLUS COOLING

Thisdishisa classiccombo

offlavoursandtexturesthat

naturallyworkwelltogether.

Squashandpumpkinsareso

versatile– youcanstew,braise

orroastthem.Theycantakea

lot of flavour, spicy and sweet.

MAKE

AHEAD

Preparethewalnutsand

salsauptoa fewhours

ahead.Youcanroastthe

squasha fewhoursahead,then

leaveatroomtemperature,covered.

FOOD

TEAM’S

TIP

Usea mandolineorsharp

knifetofinelyslicethe

apple as in the photograph.

• 1 mediumbutternutsquash,
  slicedinto2.5cmthickwedges


• 2 tspfinelygratedfreshginger


• 3-4tbspextra-virginoliveoil


• 85gbluecheese,crumbled, plus
  alittleextratoserve


• 50mlbuttermilk


• 50gsouredcream


• 50gGreekyogurt


• 75gwalnuts,roastedfor5-10
  minutesinthehotoven,chopped


• 2 tbspwalnutoil(oruseoliveoil)


• Bunchfreshtarragon,leaves
  picked,finelychopped


• 1 tbsplemonjuice


• 1 grannysmithapple, very thinly
  sliced (see tip)

FORTHEPICKLEDWALNUTS

• 125mlwhitewinevinegar


• 55gcastersugar


• ½tspseasalt


• 75g walnuts

YOU’LLALSONEED...

• Bakingtray,greasedandlined
  with compostable baking paper

1 Heattheovento200°C/180°Cfan/

gas6.Tossthesquash,gingerand

2-3tbspoilonthepreparedtray,

spreadina singlelayerandroast

for 45 minutesuntiltender.

2 Meanwhile,forthepickledwalnuts,

mixthevinegar,sugarandsaltin

a panandbringtotheboil.Addthe

walnuts,removefromtheheatand

leaveuntilcompletelycooled.

3 Tomakea bluecheesedressing,

whiskthe85gbluecheeseina bowl

withthebuttermilk,souredcream

andyogurtuntilwellcombined.

Seasonwithsaltandpepper.

4 Forthewalnutsalsa,drainthe

pickledwalnuts,thenroughlychop

andputina bowlwith1 tbspolive

oil,theroastedwalnuts,walnutoil,

tarragonandlemonjuice.Mixwell.

5 Arrangetheroastedsquashand

appleslicesona largeserving

platter,spoonoverthebluecheese

dressing,thendrizzlewiththe

walnutsalsa.Crumbleover extra

bluecheesetoserve.

PERSERVING(FOR6)454kcals,

34.1gfat(7.9gsaturated),10.1g

protein,27.5gcarbs(21.2g sugars),

0.8g salt, 4.7g fibre

Charredbroccoli with

misodressing

SERVES4-6.HANDS-ON TIME 30 MIN,

PLUS COOLING

Thisdishcamefromworking

withYotamOttolenghi– we

usedbroccolieveryday.He’sa

tahinifanandI’ma misofan,so

wehadtobringthetwoflavours

together. Broccoli tastes

amazingcharred.Whenbuying

broccoli,I lookfora healthy

stalk– I wantmore of a stalk

than a floret.

MAKE

AHEAD

Makethedressingandgrill

theveg3-4hoursahead.

Dressthevegtoserve.

KNOW-

HOW

Whitemiso(shiro)isalso

knownassweetmisoand

hasa milderflavourthan

thedarkstuff.Buyit fromTesco,

Ocadoorjapancentre.com (where

you can also buy sake).

• 2 headsbroccoli, sliced 2cm thick
  lengthways


• Largebowloficedwater


• 80gwhitemiso(seeKnow-how)


• 70mlmirin(seeswaps)


• 90mlsake(ricewine;see
  Know-howandswaps)


• 1 tbspcastersugar


• 40gtahini


• 3 smallLebanesecucumbersor
  1 largecucumber,sliced2cmthick


• 4 tbspextra-virginoliveoil


• Poppy seeds to serve

1 Blanchthebroccoliina largepan

ofboilingwaterfor1 minute,then

drainandrefreshina largebowlof

icedwater.Drainwell,then pat dry

withkitchenpaper.

2 Tomakethedressing,putthe

miso,mirin,sakeandsugarin

a smallpanovera mediumheat.

Bringtoa simmer,thencook,

stirringoccasionally,for10-15

minutesoruntilit hasreducedto

50-75ml.Takeofftheheatandstir

inthetahiniand1-2tbspwater.Cool.

3 Heata griddlepanorbarbecue

toa highheat.Brushthebroccoli

andcucumberwithoil,thengrill

for1-2minutesoneachsideor

untilthebroccoliistenderandgrill

marksappear.Setasidetocool.

4 Arrangethebroccoliand

cucumberona servingplate.

Drizzlewithdressing,thenscatter

withpoppyseeds.Servewiththe

remainingdressingalongside.

PERSERVING221kcals,12.9gfat

(1.9gsaturated),8.2gprotein,

18.4gcarbs(11.1g sugars), 1.6g salt,

6.4g fibre

EASYSWAPS

Ifyoucan’tfind

buttermilk,make

yourownby

souringregular

milkwitha squeeze

oflemonjuice.

Leaveitto

thickenatroom

temperaturefor

10 minutesbefore

using.Orusemore

yogurtinthe

dressing instead.

FL

AV

OURSTA

RS

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UMAMI-RICH

MISO & TAHINI

FL

AV

OURSTA

R

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PUNCHY,

SHARP-SALTY

BLUE

CHEESE

84 deliciousmagazine.co.uk

eat well every day.