Moroccan Spiced Squash, Chargrilled Peppers over a Green Salad with a Red Cabbage Slaw

Green Salad– Growing Local’s winter brassica salad ( lovingly grown by John Davenport , Ledbury)

Sliced, washed and drained

Moroccan Spiced squash

Peel, Slice and dice squash into cm or slightly larger cubes

Prep the spices- 2 tsp each coriander and cumin seed,1 tsp paprika, ½ tsp ground cinnamon, ½ cup olive oil, ½ tsp salt to taste

Dry fry the coriander and cumin seeds in a small pan over a medium heat until toasted. Take care not to burn.

Grind coarsely using a mortar and pestle, add the paprika and cinnamon, add the oil and salt. Mix well

Pour over the squash and place in hot oven for 20-25 mins

Chargrilled pepper

Wash, deseed, slice , brush with oil ( can use the spiced oil as above) and place on baking tray in oven until soft and turning black- about 20 mins

Put the salad together– green salad underneath, squash , bell peppers, feta, olives and pomegranate seeds on top. Drizzle with dressing ( 2/3 oil, 1/3 vinegar( white wine, balsamic) , , mustard, salt, or honey to taste)

Red Cabbage slaw

Wash and remove out leaves and finely slice 1 small/ med red cabbage, 2-3 peeled carrots, 2 apples, I onion. Finely chop good handful of parsley  ( not necessary, but good if you have it). Add juice of 1 -2 lemons. Add coarsely ground  salt to taste



Tips- I have recently acquired a mandolin and grater that makes all of the slicing easier and gives a uniform final finish