Spaghetti squash with Cheddar, Herbs & Cherry Tomatoes
From the Field Kitchen
-
1 hour
-
Serves 2
45 mins
Serves 2 as a side dish
What you'll need…
- 1x cauliflower
- 200g walnuts
- 1/4 bunch of parsley
- 1/4 bunch fresh oregano
- 1 tsp smoked paprika
- 1 tsp yellow mustard seeds
- 50ml red wine vinegar
- 200ml extra virgin olive
- Zest of one orange
- Half a red onion diced
- 4 apples diced
- Salt to taste
- Black pepper to taste
- 1x Apple
The method
1
Take cauliflower, cut in half, season with salt and brown sugar and roast in the oven at 180°c for 30 minutes until golden brown. Set aside.
2
Roughly chop your parsley and oregano and place into a large bowl with diced onion, apple, orange zest, olive oil, vinegar, mustard seeds and paprika. Mix well and set aside to garnish your dish later.
3
In a saucepan, boil your walnuts for 5–10 minutes until soft, with enough water to cover. Drain and add them into a bowl, coat in icing sugar and a sprinkle of salt, then deep fry at a 180°c remove from oil and set.
4
Now take your cauliflower and generously cover it in your apple salsa and your walnuts on top to add some texture and sweetness.
5
Enjoy!
Recipe by Jake Boyce, Head Chef at Field Kitchen
