Learn to cook with Dhruv Baker, the winner of MasterChef 2010 who was described by judges John Torode and Gregg Wallace as having the ‘palate of an angel’. Dhruv lives in Earlsfield, South West London, with his wife and two children. He has recently released SPICE, a collection of recipes full of flavour for you to try at home.
Butternut squash with red onion, feta & coriander
The combination of sweet, roasted butternut squash, red onion and the tang of feta, offset by fresh coriander is one of my favourite flavour combinations. This warm vegetarian salad also works well as a light mid-week lunch or supper.
Ingredients1 tsp coriander seeds
1 butternut squash, peeled, seeded and cut into
3 tbsp vegetable oil
2 sprigs fresh thyme
3 cloves garlic, unpeeled
1 red onion, finely sliced
150g feta, cubed
Juice of 1 lemon
50ml olive oil
Small bunch fresh coriander, roughly chopped
Salt and freshly ground black pepper
In a small pan, dry roast the coriander seeds, over a low heat, until they release their aromas. Allow to cool and then grind to a powder using a pestle and mortar or spice grinder.
Put the cubed butternut squash in a roasting tray with the vegetable oil and salt and pepper and toss to coat. Add the thyme sprigs and garlic cloves and cook in the oven for 20–25 minutes. After 10 minutes stir through the ground coriander seeds – I don’t add them right at the start as they can burn and become bitter. Remove from the oven and allow to cool slightly. Remove and discard the thyme sprigs and set half the garlic aside.
Mix together the red onion and cooked butternut squash, then carefully stir in the feta cubes, taking care not to break up the cheese too much.
To make the dressing, squeeze half of the now softened garlic from the skins into a bowl and add the lemon juice and olive oil; whisk together. Pour the dressing over the butternut squash and scatter with the chopped coriander.