HASSLEBACK SWEDE FILLED WITH ALMOND FETA & THYME PESTO

By admin
March 14, 2023

INGREDIENTS

  • swedes (rutabagas), peeled
  • 2–3 tablespoons olive oil
  • 2 handfuls of kalecavolo nero or chard (or a mixture), roughly chopped
  • pinch of salt
  • handful of rocket (arugula), to serve

FOR THE ALMOND FETA

  • Almond Feta
  • 10 g (½ oz) thyme leaves, chopped
  • 1 teaspoon nutritional yeast
  • zest of ½ lemon
  • garlic clove, grated
  • pinch of salt and pepper

FOR THE GREEN PESTO

  • 100 g (3½ oz) sunflower seeds
  • 30 g (1 oz) basil leaves
  • 10 g (½ oz) thyme leaves
  • 10 g (½ oz) mint leaves
  • 100 ml (3½ fl oz/⅓ cup) olive oil
  • garlic clove
  • salt and pepper, to taste

METHOD

Preheat the oven to 200°C 400°F/gas 6).

Cut the swedes in half and hassleback each half by slicing across the swede every 5 mm (¼ in) almost to the bottom, but not cutting through the base. Then slice in half again lengthways.

Add the swedes to a baking tray (pan), pour over some olive oil and cook in the oven for 1 hour, or until they are nicely browned and have opened slightly.

Massage the greens with some olive oil, sprinkle with salt and arrange around the swedes in the baking tray. Cook for a further 10 minutes.

Mix the almond feta ingredients together in a bowl, add to a piping bag and then pipe between each of the slices of the hasselbacked swedes.

Blitz all the green pesto ingredients together in a food processor or blender.

To serve, drizzle the pesto over the swedes and feta, then scatter over the rocket.

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