Roasted Squash with Zhoug

🥘 Ingredients

• squash
• greek yoghurt 300 g
• goats cheese 110 g
• lemon
• green chilli 1
• garlic 1 cloves
• coriander 60 g
• cardamom 2 tsp
• cumin ½ tsp
• chilli flakes
• hazelnuts 50 g

1. 1

   Watch: https://www.mob.co.uk/recipes/roasted-squash-with-zhoug
2. 2

   Ingredients: Large Butternut squash , 300g greek yoghurt , 100g goats cheese , 2 lemon , 1 green chilli , 1 Clove of garlic , 2 Bunches of coriander , 2 Tsp Ground cardamom , 1 Tsp Ground cumin , chilli flakes , 50g hazelnuts
3. 3

   Preheat your oven to 200°c
4. 4

   Wash, peel and slice the butternut squash into roughly 2cm thick slices. Toss in a roasting tray with a good drizzle of olive oil and a big pinch of salt and roast for about 40 mins until golden.
5. 5

   In a bowl, mix together the greek yogurt and goat's cheese with a pinch of salt and a squeeze of lemon. Set aside.
6. 6

   Grate the garlic into a blender before chopping up your chilli and adding to the blender along with the coriander, cardamom, cumin and chilli flakes.
7. 7

   Squeeze in the juice of a lemon and add about 100ml of olive oil. Whizz until not quite smooth.
8. 8

   Once the squash is cooked, remove and allow to cool slightly. Spread the yoghurt and goat's cheese mixture across a large plate and then pile up the squash, drizzling each layer with some of the zhoug.
9. 9

   Roughly chop and toast the hazelnuts, sprinkle over the top and finish with the rest of the zhoug and some more chilli flakes, if you like.