Category: Salads

sweet potato & wholemeal pasta

19/6/2017

An improvised dinner tonight. Roasted sweet potato, red peppers and feta cheese all mixed together with some wholemeal pasta.
Once again it was bloody lush. By lush, I mean that the kids actually ate it. They are my toughest clients.

The sweet potatoes were roasted whole, skin on, with a little extra virgin olive oil, salt and black pepper. Once cooked, I allowed them to cool a little then peeled them. Chopped them up a bit and then mixed with the drained pasta and the other bits. The roasted peppers were from a jar by the way.
All good.

An improvised dinner tonight. Roasted sweet potato, red peppers and feta cheese all mixed together with some wholemeal pasta. Once again it was bloody lush. By lush, I mean that the kids actually ate it. They are my toughest clients. #chef #chefdad #realfood #realchef #feta #sweetpotato #basil #pasta

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jun 19, 2017 at 12:17pm PDT

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Butternut squash, chilli and pinenut salad

12/12/2016

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This salad has proved to be one of my most popular at this year events. What I particularly like about it, is that it lends itself to many dishes. Meat of fish, or even as a stand alone vegetarian option.
Delicious and nutritious. It embodies the values of eating whole foods with very little messing about with. Taking a few ingredients and putting them together to create a dish.
Ideal for barbecues. This dish brings colour and something different to any meal.

1 large butternut squash
1 bunch of spring onions
1 red chilli
pine nuts
extra virgin olive oil
smoked paprika
parsley
salt & pepper

Peel and dice the squash into "game dice" size. Wash and dry the squash seeds. I like to season the seeds with some salt and smoked paprika, then roast them for 15 minutes. They add a bite to the final dish.
Roast the diced squash with a little of the olive oil, salt and pepper. This usually takes around 20 minutes at 180c But I suggest you check and make your own judgement. Also add a little water to the roasting tray to keep the squash moist if needed.
While its cooking. Slice the spring onions and chillies to the desired size. That's your call!
Also toast the pine nuts to release their flavour.
Once the butternut squash is cooked, leave to cool for just a few minutes, then mix together with the other ingredients and we're ready!
Correct the seasoning if needed. Garnish with chopped parsley and the seeds.
Simple enough?

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sweet potato & wholemeal pasta

Butternut squash, chilli and pinenut salad

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