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Squash with Satay Slaw

UAE

75.00 / Box

DIY - Serves 2 people

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Butternuts

Req qty: 0.50/kgs

3.38

Carrots

Req qty: 0.10/kgs

0.45

Coriander

Req qty: 1.00/pcs

1.75

Coconut Milk

Req qty: 1.00/pack

13.00

Peanuts

Req qty: 1.00/pack

4.25

Quinoa Chips

Req qty: 1.00/pack

5.50

Red Onions

Req qty: 0.15/kgs

0.26

Garlic

Req qty: 0.10/kgs

0.50

Red Chillies

Req qty: 0.05/kgs

0.38

Ginger

Req qty: 0.10/kgs

0.98

Red Cabbages

Req qty: 0.25/kgs

0.81

Zucchinis

Req qty: 0.30/kgs

5.40

Roasted hasselback squash with satay slaw and quinoa Box contains: 1 butternut squash, red cabbage, 1 carrot, 1 zucchini, peanuts 1 red onion 1 bulb garlic, 2.5cm piece ginger,2 small red chillies, 1 litre coconut milk, red quinoa l bunch coriander Description: Vegetarian meals don’t get much better than this combination of hearty, filling roasted squash and crunchy, tangy on-trend slaw. Allergy information: contains coconut and peanuts • 3 tbsp olive oil, plus extra for brushing • 1 medium butternut squash, peeled, halved and seeds removed • 3 tbsp runny honey • ¼ red cabbage, finely sliced • 1 carrot, grated • 1 zucchini, grated • 100g peanuts, toasted • 1 small onion, peeled and finely chopped • 1 clove garlic, peeled and finely chopped • 1 tsp finely chopped ginger • 1 small red chilli, deseeded and finely chopped plus extra to serve • 250ml coconut milk • 1 tbsp soy sauce (optional) • 180g red quinoa • coriander leaves, to serve 1. Preheat the oven to 180°C. Line a baking dish with foil brushed with oil. Put the squash on the prepared tray and roast in the oven for 20 minutes. Set a small saucepan with 2 tbsp olive oil and 2 tbsp honey over a low heat and warm through. 2. Remove the squash from the oven and make several slices into the flesh, approximately 1.5cm apart, leaving a 2 .5cm layer at the bottom uncut, so that the squash remains intact. 3. Add 200ml water to the bottom of the baking dish and place the squash on top. Season and brush with the warm honey and oil mix. Return to the oven for a further 30 minutes. 4. Cook the quinoa according to pack instructions. Season generously and set aside. 5. Meanwhile, make the slaw. Set a large frying pan with the remaining oil over a medium heat. Add the chopped onion and fry for 5 minutes, before adding the garlic, ginger and chilli. Cook for 3-4 minutes more, stirring continually. Add the peanuts, coconut milk and honey and soy sauce (if using). Bring to the boil, reduce the heat and simmer for 10 minutes, or until reduced by half. 6. Remove from the heat, leave to cool slightly, then transfer to a blender and pulse until smooth. Cool completely. 7. Mix the cabbage, carrot and zucchini together in a bowl. Pour over the satay sauce and mix really well. 8. To serve, arrange the squash on serving plates along with the quinoa and slaw, then top with the coriander leaves and chilli slices.

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