Leek and Kale Veggie Lasagna
A twist on a classic
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50 minutes
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Serves 4
Recipes
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Harlequin squash with borlotti beans, pumpkin, cauliflower & a roasted red pepper sauce
From the Field Kitchen
1 Hour
Serves 4
What you'll need…
- 2 Harlequin squash
- 1 Small cauliflower
- 1/2 Pumpkin
- 100g Cooked borlotti beans, chickpeas or butterbeans
- 1 Clove crushed garlic
- 1 Teaspoon cinnamon
- 1 Teaspoon cumin seeds
- 1 Red pepper
The method
1
Pre-heat your oven to 200 °C. Cut the squash & pepper in half lengthways and scoop out the seeds. Place flesh side down on a baking tray for 30 minutes.
2
Meanwhile, peel & chop the pumpkin into 1cm cubes and put into the oven for 5 minutes. Once the peppers are nice and charred, allow to cool, remove the skins & blend. Season to your liking.
3
Chop the cauliflower into florets and grate using a coarse grater, add to the pumpkin with the spices & garlic & bake for a further 10 minutes.
4
When done, mix with the beans and serve inside the cooked squash. Serve with a drizzle of the red pepper sauce, harissa or salsa verde. Enjoy!
Recipe by Mark Price, Groobarbs Field Kitchen
