Ingredients Jump to Instructions ↓

  1. 4tbsp olive oil

  2. 2 cloves garlic, chopped

  3. tsp black pepper, coarsely crushed

  4. tsp roasted cumin powder

  5. 2tbsp brinjal pickle (eg Patak's)

  6. 1tbsp lemon thyme, chopped

  7. Juice of 1 lime

  8. 750g (1lb 11oz) butternut squash, washed, deseeded and cut into bite size pieces

  9. 1 red onion, cut into large chunks

  10. 1 red pepper, cored and cut into large chunks

  11. 6 cloves garlic, unpeeled

  12. 225g (8oz) broccoli florets

  13. 1tbsp fresh coriander, chopped

  14. Pinch of sea salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/400°F/gas mark 6. In a roasting tray mix together the olive oil, garlic, black pepper, cumin powder, brinjal pickle, lemon thyme and the juice of half a lime. Place the butternut squash, red pepper, red onions and garlic in the roasting dish and coat well with the marinade. Sprinkle over some sea salt and roast for 25-30 mins.

  2. Blanch the broccoli for one minute in a pan of boiling water, then drain.

  3. Remove the roasting tray from the oven and add the broccoli, giving it a good stir before returning it to the oven to cook for a further 5-10 mins until all the vegetables are tender and lightly charred.

  4. Squeeze over the remaining lime juice and garnish with some fresh coriander.


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