Ingredients

  • 1 small butternut squash, deseeded, peeled and chopped in bite size chunks
  • 1 medium size onion, finely chopped
  • 1 red pepper, cored and chopped
  • 1 tin of chickpeas, drained
  • 100ml vegetable stock
  • 2-3 thyme sprigs
  • ½ tsp garlic granules
  • ½ tsp ground coriander
  • Extra virgin olive oil, approx. 30ml
  • 1 tbsp finely chopped fresh coriander
  • ½ lemon, juice and zest
  • 50g grated cheddar cheese
  • A pinch of chilli flakes

Spinach Mix

  • 500g spinach leaves
  • A bunch of spring onions, trimmed and finely sliced
  • 2 leeks, white parts only, cut in four lengthwise and then finely sliced
  • 1 large white onion, grated on the thick side of a box grater
  • 1 bunch of dill, finely chopped
  • 3-4 tbsp extra virgin olive oil
  • A pinch of nutmeg

Creamed Feta

  • 100g Dodoni feta
  • 100g cream cheese
  • 6tbsp milk

Process

  1. Preheat the oven to 2000C.
  2. Put the chopped butternut squash on a tray, drizzle with a little of the olive oil, season with salt, pepper and the garlic granules and massage well with your hands.
  3. Add the sprigs of thyme and bake in the oven for 25-30 minutes till soft.
  4. While the butternut squash is baking, bring a saucepan with a couple of tablespoons of olive oil to a medium heat.
  5. Add the onion and cook for 4-5 minutes until translucent.
  6. Add the coriander powder and chopped pepper and stir to coat.
  7. Reduce the heat, add the chickpeas and stock, cover and cook for 10 minutes till the stock has been absorbed and the pepper is soft.

For the Spinach Mix:

  1. Start by washing the spinach thoroughly in a large bowl full of water a couple of times.
  2. Drain and squeeze. Taking a handful of spinach at a time, chop roughly on a board.
  3. Bring a large pan to a medium heat and add the olive oil, onion and leek.
  4. Stir a couple of times, lower the heat, cover the saucepan and cook for a few minutes until the onion and leeks are translucent.
  5. Add the spinach, spring onions and dill giving everything a good stir and covering again with the lid to cook for a few more minutes till the spinach is fully wilted.
  6. Uncover, increase the heat and cook till all the liquid has evaporated.
  7. Season with a little bit of salt, some freshly ground black pepper and a pinch of nutmeg.
  8. Remove the spinach from the heat and leave to cool.

For the Feta Cream:

  1. In a small blender, blitz the crumbled feta and add the cream cheese, parmesan and milk.
  2. Add the chives and season with a little ground black pepper.

In an oven proof dish, put the chickpeas, the baked butternut squash and spoon on 5-6 tablespoons of spinach mix and feta cream. Scatter the grated cheddar and bake in the oven for 10-15 minutes.

Serve drizzled with the lemon juice, more olive oil and sprinkle with the lemon zest, chilli flakes and finely chopped coriander.