Ella Kitto's Roast Squash with Whipped Feta and Dukkah on Sourdough

This is a delicious recipe for a lazy weekend brunch or a convenient working-from-home lunch. Make the dukkah in advance (it keeps and is so versatile!) and roast the squash while making the whipped feta. Even if you’re not usually a squash fan, I promise you’ll never look back!

[Serves 2 as a light lunch]

Ingredients:

• 1 little squash (or 300g of a larger one) peeled, deseeded, and cubed (save the seeds for a tasty snack!)

• 1 tbsp Kentish Oils rapeseed oil

• 1/2 tsp Fawkham Bee Co honey

• 1/4 tsp ground cumin

• 1/4 tsp smoked paprika

• Sea salt and black pepper

• 100g feta cheese

• 60g Hinxden Farm Dairy plain yoghurt (about 4 tbsp)

• 1/2 tbsp Kentish Oils rapeseed oil

• 1/2 tsp lemon juice

• 1 small garlic clove, minced

• Freshly ground black pepper

• 2 slices sourdough bread, toasted 

• 1 tbsp toasted pumpkin seeds or pine nuts

• A handful of pomegranate seeds (optional, for sweetness)

• Fresh herbs (I used parsley & mint)

• Handful of dukkha

(I use this recipe: 

• Drizzle of chilli oil 

Method:

1. Preheat oven to 200°C (180°C fan) / Gas Mark 6. Toss the squash with oil, honey, cumin, paprika, salt, and pepper. Roast for 15-20 minutes, turning halfway, until golden and squidgy.

2. Make the whipped feta. Blend feta, yoghurt, olive oil, lemon juice, garlic and black pepper until smooth and creamy. Adjust seasoning if needed.

3. Spread a generous layer of the whipped feta over the toasted sourdough and top with the roasted squash.

4. Garnish and serve. Sprinkle with pumpkin seeds, pomegranate seeds, and fresh herbs. Finish with a drizzle chilli oil if you like.