Serves 3-4
Luce Hosier
| INGREDIENTS | Scratch Swaps* |
|---|---|
| 1 tablespoon of olive oil | Rapeseed oil, ground nut oil |
| 1 medium pumpkin, seeds removed but saved and pumpkin sliced | Any squash |
| 1/2 teaspoon of smoked paprika | Cayenne pepper |
| 1/2 courgette, sliced and halved | Veg of choice |
| 1 large red onion, cut into chunks | |
| 1 parsnip, sliced or cut into batons | Carrot or potato |
| 3 tablespoons of Rubies Chilli Onion Relish | |
| 150g Dairy free feta cheese | Ordinary feta |
| Handful of sage leaves | |
| Handful of chopped hazelnuts | Pistachio or cashew nuts |
| 1 can of chickpeas | |
| 1 tablespoon of extra virgin olive oil | |
| 1 tablespoons of Rubies Chilli Onion Relish | |
| 1/2 teaspoon of garlic granules | Garlic clove, chopped |
* We’ve borrowed the phrase from our Aussie pals, where Scratch meals involve raiding your fridge to make something delicious. So, Scratch Swaps are here to help you fight food waste by using the food you have in before buying more!
1. Preheat oven to 180°c and scatter the pumpkin slices (skins on) on a large baking tray.
2. Sprinkle the smoked paprika over them and then drizzle the olive oil all over. Give the tray a shake and place in the oven for 15 minutes.
3. Meanwhile scatter the seeds that were removed from the pumpkin and season with a pinch of salt.
4. Next prepare the chickpeas. Add them to a bowl along with the olive oil, relish and garlic and combine.
5. Add these to the tray with the pumpkin on along with the courgette, red onion and parsnip. Place back in the oven for 15 minutes. Also place the pumpkin seed tray into the oven too.
6. Now add the 3 tablespoons of relish in small dollops all over the veggies along with the feta (should you want it melted, if not add when serving.) Place back in the oven for 10 minutes. Also add the chopped hazelnuts to the tray with the pumpkin seeds on the remaining 10 minutes.
7. Finally add a drizzle of oil to a pan on a medium heat and fry the sage leaves for a couple of minutes.
8. To serve, add the fried sage leaves, toasted pumpkin seeds and hazelnuts. Also add the feta if you haven’t already. Enjoy!
