Vegan, flexitarian, or a meat-free Mondays-devotee – lots of us are looking for ways to reduce the amount of meat we eat as part of a balanced and healthy diet. Luckily, vegetarian food is no longer solely in the realm of uninspiring pasta and risotto, with great tasty alternatives that don’t leave you feeling like you’re missing out. So, whether you’re completely meat-free, or are just trying to cut down, sample this spiced-squash option for a seasonal delight.
1 tbsp cumin seeds
1 tbsp coriander seeds
1 medium beetroot
1 tbsp extra-virgin olive oil
Sea salt and freshly ground pepper to season
For the yoghurt dressing:
125ml sheep’s milk yoghurt
1 clove of garlic, finely chopped
Juice of ½ lemon
70g toasted almonds, lightly chopped
Bunch of fresh coriander leaves
- Preheat your oven to 200°C/180°C fan/gas 6.
- In a frying pan, over a medium-high heat, add the spices and dry fry for a few minutes, until fragrant. Then, lightly crush them in a pestle and mortar.
- Remove the seeds from the squash and, with the skin on, slice into chunks. Cut the beetroot into wedges, then toss both in the olive oil, seasoning and spices. Spread the squash and beetroot evenly on a tray and place in the oven to roast until golden and soft for around 40 minutes.
- For the yoghurt dressing, combine all the ingredients with some seasoning in a bowl.
- Place the roasted pieces on a sharing platter. Then drizzle the garlic yoghurt on top, scatter with almonds and coriander leaves and serve.