Ingredients
- 500g butternut pumpkin, seeded, peeled, coarsely chopped
- 2 teaspoons olive oil
- 2 teaspoons ground cumin
- Juice of half a lemon
- 3 garlic cloves, skin on
- 2 tablespoons yoghurt
- 1 tablespoon chopped coriander
Method
- Combine lemon juice, oil and cumin
- Toss the pumpkin and garlic cloves through the mixture
- Place the coated pumpkin and garlic on a baking tray, and
bake for 30 mins or until a fork goes easily through the pumpkin and garlic
- Cool the pumpkin completely
- Place pumpkin mixture and yoghurt in the bowl of a food
processor and process until smooth.
- Taste and season with salt and pepper. Stir in coriander.
Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour
to cool.
Ingredients
- 200g sheep's milk feta (sold in the brine)
- 1/2 cup good extra virgin olive oil
- Juice of 1/2 large lemon
- 1 - 2 cups mixed olives
- 3 Tbsp fresh rosemary leaves
- A few coarse grindings of black pepper
Instructions
- Set oven to 180C
- Put the feta in a gratin dish or other small ovenproof
dish that you will also serve out of. You can also use 2 small dishes/cut the feta in half laterally
- Pour the olive oil into the dish, followed by the lemon
juice. Arrange the olives around the cheese, with the rosemary.
- Quarter the
squeezed lemon half and throw that in as well.
- Sprinkle the red and black
pepper over all.
- Bake for about 20 minutes, or until hot and bubbling. I
loosely laid a sheet of foil over mine. You can finish under the broiler if you
like for a little charring effect.
- Serve hot with toasted bread.
Note: I took this pic of before they went into the oven. Thank goodness because as soon as they came out we dived straight in!
Source
