LUNCH GRILLED SQUASH PÂTÉ ON SOUR­DOUGH WITH CHARRED BROC­COLI

cals 336 | sat fat 1.4g | su­gar 14.4g | serves 4

Women's Health (UK) - - EAT SMART -

IN­GRE­DI­ENTS

½ medium but­ter­nut squash, de­seeded • 1 tbsp olive oil •

100g sundried toma­toes (from a pouch), finely chopped • 3 tbsp dried nu­tri­tional yeast

• 2 tbsp bread­crumbs • salt and pep­per • 1 head of broc­coli

• 4 thick slices of sour­dough

METHOD

1. Cut the squash into wedges and roast in the oil at 200°C for 25 mins un­til soft. Al­low to cool, then peel off the skin and use a fork to mash the flesh in a bowl.

2. Add the toma­toes, yeast and bread­crumbs and sea­son with salt and pep­per. Mix well.

3. Break the broc­coli into small flo­rets. Heat a fry­ing pan un­til it’s very hot – but don’t add oil – then char the broc­coli and sea­son with salt and pep­per.

4. Toast the bread in the fry­ing pan on one side. Then turn each slice over and spread the toasted side with your squash pâté. Place them un­der a medium grill to warm through and serve topped with the charred broc­coli.

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