ROASTED SQUASH WITH BLACK RICE & WALNUT CREAM
This comforting and satiating dish ticks all the boxes. Wholesome, flavoursome and healthy with no compromise on flavour , it';s a chef David Bez special to be sure. David likes to build dishes around a protein, a centrepiece vegetable and a flavour packed sauce , and we can';t get enough of his stunning plates.
Ingredients
PROTEIN/CARB
- 1 tablespoon extra virgin olive oil
SAUCE
- 100g walnuts (31⁄2oz)
TOPPING
- Extra virgin olive oil
Instructions
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Cooking time: 1 HOUR
MAIN VEG
- Preheat the oven to 200°C (400°F)/gas mark 6.
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Slice the bottom of the squash and slice it again horizontally in the middle (where the curve ends and the seeds starts). Reserve the top half for another recipe (see page 184).
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Scoop out all the seeds and wash the inside well. You will be left with a big ring.
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Place the squash on a baking tray (sheet) lined with baking paper, drizzle with oil, sprinkle with salt and place the oregano in the middle of the ring.
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Bake for 45–50 minutes until completely tender.
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Remove from the oven and discard the burned oregano.
PROTEIN/CARB- Heat the olive oil in a pan over a medium heat and sauté the shallot until transparent but not burned.
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Add the beans and salt and stir together until combined and nice and warm.
SAUCE- Boil 150ml (51⁄4fl oz) in a saucepan.
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Add the mushroom stock (broth) and stir until fully dissolved.
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Remove from the heat and add the walnuts and tamari soy sauce.
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Blend until smooth.
ASSEMBLING- Spoon the sauce onto a plate and arrange the squash on top.
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Fill the squash up with the black beans, drizzle with extra virgin olive oil and scatter over the toppings.
David Bez stunning cookery book Vegan Love is out now.
Vegan Love : David Bez : 9781914239168 : Blackwell';s (blackwells.co.uk)
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