Friday - - Review -

Prep time: 30 mins Cook­ing time: 30 mins Serves 4-6 800g sum­mer squash, peeled and cubed 200g sweet potato, peeled and cubed 1 litre veg­etable stock 2 tbsp smooth tahini 1 lemon, zest of 200g cooked brown rice 1 bunch spring onions, finely chopped 1 tsp black se­same seeds

1 Bring squash, sweet potato and stock to a boil. Sim­mer un­til veg­eta­bles are ten­der, about 15-25 mins. Re­move pan from heat and let it cool slightly.

2 Pour a few ta­ble­spoons of the hot stock into a small bowl and whisk in tahini. Stir back into pan along with lemon zest. Check sea­son­ing.

3 To serve, place a gen­er­ous scoop of rice in each bowl, top with cooked veg­eta­bles and broth and gar­nish with spring onion and se­same seeds.

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