Serves 2-3
This is a delicious, spicy recipe
for roasted butternut, originally from Yotam Ottolenghi’s “Plenty”. Perfect as
side dish, dinner (together with a salad) on a chilly autumn evening, and a
great recipe for Halloween! I have modified the recipe and here’s the vegan
version. Enjoy!
½ butternut
3 tbsp olive oil
1 tsp cardamom
1 tsp allspice
Sea salt
For the dressing
100ml cashew nuts
150ml water
Juice and zest from 1 lime
1 tbsp olive oil
1 tbsp tamari
½ tsp chili flakes
2 handfuls of fresh coriander
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