Herby Aubergine Dip
Serve with flatbreads
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1 Hour 5 Minutes
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Serves 4
1 hour
Serves 2
What you'll need…
- 1 Spaghetti squash
- 100g Cheddar
- 10 Cherry tomatoes
- 1 Lemon zested
- 1 Clove of garlic
- 1 Bunch parsley
- 1 Bunch Coriander
- 50ml Olive oil
The method
1
Pre-heat your oven to 180°C. Cut your spaghetti squash in half, then roast for 40 minutes.
2
Place the lemon zest, garlic, parsley, coriander and olive oil into a blender & blend together.
3
Once the squash is 'scoopable', mix the strands with the herb mixture & return to the squash.
4
Scatter over some bits of cheddar & cherry tomatoes & bake for a further 10 minutes.
5
Serve with greek salad or coleslaw. Enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen
