For the spinach mix and feta recipes go here
Both the feta cream and the spinach mix can keep in an airtight container in the fridge for 3 days.
Ingredients (serves 4)
- 1 small butternut squash, deseeded, peeled and chopped in bite size chunks
- 1 medium size onion, finely chopped
- 1 red pepper, cored and chopped in small dice
- 1 tin of chickpeas, drained
- 100ml vegetable stock
- A few tbsp of the spinach mix
- 4-5 tbsp of the creamed feta
- 2-3 thyme sprigs
- ½ tsp garlic granules
- ½ tsp ground coriander
- Extra virgin olive oil, approx. 30ml
- 1 tbsp finely chopped fresh coriander
- ½ lemon, juice and zest
- 50g grated cheddar cheese
- A pinch of chilli flakes
Method
Preheat the oven to 2000C.
Put the chopped butternut squash on a tray, drizzle with a little of the olive oil, season with salt, pepper and the garlic granules and massage well with your hands. Add the sprigs of thyme and bake in the oven for 25-30 minutes till soft. Keep the oven on.
While the butternut squash is baking, bring a saucepan with a couple of tablespoons of olive oil to a medium heat. Add the onion and cook for 4-5 minutes till translucent. Add the coriander powder and chopped pepper and stir to coat. Reduce the heat, add the chickpeas and stock, cover and cook for 10 minutes till the stock has been absorbed and the pepper is soft.
In an oven proof dish, put the chickpeas, the baked butternut squash and amongst them spoonfuls of the spinach and of the feta cream. Scatter the grated cheddar and bake in the oven for 10-15 minutes. Serve drizzled with the lemon juice, more olive oil and sprinkle with the lemon zest, chilli flakes and finely chopped coriander.