Sweet roasted but­ter­nut a tasty sup­per

Try this yummy meat-free meal - it’s sure to de­light pump­kin lovers.

Auckland City Harbour News - - YOUR LOCAL NEWS “A FRENCH CONNECTION” -

1 tea­spoon maple syrup 1 tea­spoon bal­samic vine­gar 1 ta­ble­spoon ex­tra-vir­gin olive oil

1 tea­spoon whole­grain mus­tard

tea­spoon salt Roast (on rack be­low but­ter­nut) for 20-25 min­utes, un­til ten­der. Turn once dur­ing cook­ing.

Com­bine rice, chia seeds, wa­ter and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight­fit­ting lid and re­duce to low­est heat to cook for 12 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 8 min­utes. Do not lift lid dur­ing cook­ing.

While veges and rice are cook­ing, thinly slice spring onions and roughly chop pars­ley and mint. Set aside in a large bowl.

In a small bowl, whisk to­gether all maple vinai­grette in­gre­di­ents with a fork. Set aside.

Use a veg­etable peeler to peel cour­gette into long, thin rib­bons and set aside.

When but­ter­nut has fin­ished roast­ing, sprin­kle over feta, pump­kin seeds and al­monds and re­turn to oven to melt feta for 5 min­utes. When rice has fin­ished steam­ing, add to bowl with spring onions and herbs. Add roasted beet­root and all re­main­ing chia rice in­gre­di­ents, toss to com­bine and sea­son to taste with salt and pep­per.

To serve, di­vide chia rice be­tween plates. Top with a few cour­gette rib­bons and wedges of maple roasted but­ter­nut, along with feta, pump­kin seeds and al­monds. Driz­zle over maple vinai­grette.


Maple roasted but­ter­nut - per­fect for your meat­free Mon­day meal.

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