I picked up some out-of-season fresh peas in Waitrose this morning for a lunch of pasta with bacon, peas and cream - a bit against my usual seasonal principles, but sometimes you've just got to go with what you fancy!
Lacking inspiration, I was flicking through my folder of old recipes I've collected over the years and plumped for baked squash and corn with goats cheese by Jane Baxter from Riverford (who I get my vegbox from) I think cut it out from an old Guardian magazine. The baked squash is quite straightforward - just roasted cubes of butternut squash mixed with sweetcorn, garlic, chopped chilli and some goats cheese - but it's the pumpkin seed dressing that makes it worth digging out the recipe. You blend together:
- 40g toasted pumpkin seeds
- 1 clove garlic
- a chopped tomato
- a handful coriander leaves
- a chopped green chilli
- a splash of good olive oil
Served with corn tortillas, with the dressing drizzled over the veg mix, it's a really different, tasty supper with quite a kick.
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