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Roast squash with cauliflower purée, crispy chickpeas and gremolata
Fruit and vegetables
1
squash
, well scrubbed, cut in half, seeds and pulp removed and flesh cut into large chunks with skin left on
3 banana
shallots
, peeled and roughly chopped
4
garlic
cloves, roughly chopped
1
cauliflower
, roughly chopped
½
lemon
, juice only
5g fresh
mint
leaves, finely chopped
handful
chives
, finely chopped
15g/½oz fresh flatleaf
parsley
, finely chopped
2
lemons
, zest of 2
lemons
and juice of ½
lemon
Tins, packets and jars
400g tin
butter beans
, drained and rinsed
400g tin
chickpeas
, drained, rinsed and patted dry
Cooking ingredients
extra virgin
olive oil
, for drizzling
1 tbsp
olive oil
1 tbsp
red wine vinegar
1 tbsp sweet white
miso
salt and freshly ground
black pepper
1 tbsp neutral
oil
, such as rapeseed or vegetable
generous pinch
salt
30g/1oz
flaked almonds
, toasted
1 tsp ground
cumin
4 tbsp extra virgin
olive oil
1 tsp
caster sugar
Dairy, eggs and chilled
3 tbsp
butter
, cold
50–100ml/2–3½fl oz
double cream
, to taste
Back to recipe
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