Roasted Winter Squash with Miso Tahini

Roast Winter Squash 

Serves 4

Ingredients:

1 small pumpkin/season squash 

1 tbsp olive oil 

1 tbsp maple syrup 

Pinch sea salt flakes 

Method:

Cover the pumpkin/squash evenly with olive oil and maple syrup.
Roast on 220°C until soft and charred.
Remove from the oven and allow to cool slightly before plating. 

Miso Tahini 

Ingredients:

1/2 cup smooth tahini 

1 tbsp red or white miso 

2 tsp maple syrup 

1 garlic clove

Zest 1/2 lemon 

Juice 1/2 lemon 

Pinch sea salt flakes 

+ filter water until desired consistency is reached. 

Method:
Blend all ingredients until smooth. 

Crispy Sage 

Ingredients:

Bunch fresh sage 

1/4 cup coconut oil 

Pinch sea salt flakes 

Method:

Heat oil.
Gently add leaves and fry for 2-4 minutes.
Place on a paper towel to drain excess oil.
Sprinkle sage with sea salt flakes. 

Green Harissa
 

Ingredients:

1/4 cup Extra Virgin Olive Oil

6 single green chilli

1/2 green pepper

1/2 bunch fresh parsley

1/2 bunch fresh coriander

4 preserved lemons 

2 green jalapeños

2 tbsp ACV

1 handful spinach

4 tsp garlic purée

1 tsp dried cumin powder

1 single Aleppo chilli

1 tsp coriander seeds 

Sea salt flakes to taste 

Method:
Blend.

Toppings: 

Chopped hazelnuts 

*Thanks to Kelly Mason, our chef for North Wales and the Lake District.