RECIPE
FOOD
Roasted butternut squash with buckwheat, pomegranate and feta (Serves 4) The Ivy Bath Brasserie, on Milsom Street, shares the recipe of one of their most popular dishes Ingredients 2 medium-sized butternut squash 30ml rapeseed oil 2g Maldon salt flakes For the topping 200g buckwheat grains 1L cold water Pinch of Maldon salt flakes for seasoning 150g drained and rinsed tinned chickpeas 30g pomegranate seeds 100g roughly crumbled feta (1cm rough pieces) 2tbsp toasted pumpkin seeds 1tbsp toasted sunflower seeds For the harissa yoghurt 250g natural yoghurt 1tsp Harissa paste 5tsp Ras el hanout paste 1tbsp honey Pinch of Maldon salt flakes Pinch of ground cumin
For the mint and coriander dressing 120ml extra virgin olive oil 35g baby spinach A small bunch of fresh mint leaves (20g) A handful of coriander leaves (14g) 1 garlic clove, peeled and finely chopped 1tbsp lemon juice Pinch of Maldon salt flakes
Method 1. Peel the squash and remove 1cm from both ends; cut the squash lengthways into 1.5cm-thick slices, then place into an oven tray and drizzle with rapeseed oil, seasoning to taste. Cook in a pre-heated oven at 180°C/ gas mark 4 for 30 – 35 minutes, until the squash is cooked through and soft to the touch (but still firm). 2. To make the buckwheat, chickpea, pomegranate and feta topping, place the water into a pan, put on a high heat, add salt, bring to the boil. Then add the buckwheat and cook for eight minutes, drain through a colander and leave to cool.
When chilled, gently toss through the drained chickpeas, pomegranate and roughly crumbled feta, and mix well. 3. To make the harissa yogurt, place all ingredients into a bowl and mix well with a whisk. 4. To make the mint and coriander dressing, place all ingredients into a blender and blitz until smooth. 3. To plate the dish, reheat the mixed grain and the butternut squash in the oven at 180°C/ gas mark 4 for five minutes. Place the squash on a serving plate and drizzle over two large tablespoons of harissa yoghurt. Divide the grains into four portions and place it over and around the squash. Drizzle one tablespoon of mint and coriander dressing around the plate, and finish the dish with fresh coriander and mint leaves.
For more: www.theivybathbrasserie.com
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