Smoky roasted veg, marinated feta & lime

Give your vegetarian brunch a punch of big flavours, with cumin, lime and sweet smoked paprika. It takes a while to prep, but there’s little hands-on cooking time

Prep:20 mins
Cook:55 mins

Serves 4
Easy

Nutrition per serving

kcal 422
fat 29g
saturates 10g
carbs 21g
sugars 13g
fibre 8g
protein 15g
salt 1.5g

Ingredients

1 large cauliflower (800g-1kg)
1 small butternut squash
2 tbsp olive or vegetable oil, plus 1 tsp
1 tbsp sweet smoked paprika
1 tbsp whole cumin seeds, crushed
1 tsp soy sauce
1 lime, juiced
4 tbsp olive oil (extra virgin ideally)
1 red chilli, thinly sliced
1 garlic clove, lightly bashed
2 rosemary sprigs
200g pack feta, drained

Method

Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets. Trim then chop the thick stem into small chunks and keep any leaves. Halve the squash lengthways, scrape out and keep the seeds, then cut the flesh into 5mm half moons. Put the veg in a roasting tin with 2 tbsp oil, the spices and some seasoning, then rub with your hands to coat. Roast for 45 mins, turning the veg a few times, until golden and tender. Add the leaves (large ones shredded) halfway through.
For the feta, pour the oil into a pan, add the chilli, garlic, rosemary and some pepper and heat for 5 mins. Put the feta in a dish, and pour the oil and aromatics over it. Leave at room temperature while you finish cooking, basting regularly so it soaks up the oil.
Rinse the squash seeds in a sieve, shake off as much water as you can, then toss with 1 tsp oil in a roasting tin.
Take out the veg and reduce oven to 180C/160C fan/gas 4. Roast the seeds for 5 mins, splash with soy, then cook until dark and crisp, about 5 mins more.
Put the veg on a platter and douse with lime juice. Sit the feta on top, spoon the oil around and sprinkle with the seeds. Serve with crusty bread or flatbreads.