Roast squash with goat’s cheese and crispy onions.
This is such a delicious mixture of soft and creamy, crispy and spicy. This really does not take long to make as you can cook all the elements at the same time but it tastes like a restaurant meal. Perfect for serving to friends.
INGREDIENTS
80g goats cheese
100g slice of butternut squash
20g red onion, sliced
10g cavolo nero, sliced
1/3 red chilli, julienned
1 tbsp extra virgin olive oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
50ml vegetable stock
salt and pepper
INSTRUCTIONS
In a bowl, mix 1/2 tbsp of evoo with the cumin and fennel. Toss the squash in the mix, coating it all over. Airfry for 25 mins at 170* (turn half way).
Meanwhile, fry the onion and the chilli in the rest of the evoo until both start to crisp.
Cook the cavolo nero in the stock with a lid on until it is slightly wilted.
To plate it up, put the butternut squash on a warm plate, top with the cavolo nero and then crumble on the goat’s cheese. Finally, top with the crispy onions and chilli and season.