Khowse soup

Recipe Phillippa Cheifitz

House and Leisure Food - - CONTENTS -

1 small or­ganic but­ter­nut,

peeled 4 large or­ganic pota­toes or­ganic olive oil sea salt and milled

black pep­per

for the dress­ing

juice of 2 or­ganic le­mons 1 or­ganic gar­lic clove, crushed ⅓–½ cup or­ganic olive oil sea salt and milled black

pep­per, to taste 150g feta, or­ganic wild

rocket, to serve

Serves 4-6

Pre­heat the oven to 230°C. Wash and dry the but­ter­nut and pota­toes, and cut them into same-sized wedges. Moisten them lightly with oil and sea­son, then ar­range in a sin­gle layer in a roast­ing pan and bake in the oven, one shelf above the mid­dle, for about 45 min­utes or un­til ten­der. The but­ter­nut should start to char and the pota­toes should be crusty. In the mean­time, com­bine the in­gre­di­ents to make the dress­ing.

Turn the veg­eta­bles onto a plat­ter and spoon over the dress­ing. Add 150g crum­bled feta and scat­ter some or­ganic wild rocket on top. Serve while still warm.

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