Harissa roasted butternut squash with zhoug

Serves x 4

Prep time, 20 minutes, cook time, 50 minutes

Ingredients:

·       1 x large butternut squash, cut into circles, seeds separated and saved

·       Plenty of olive oil

·       Seasoning

·       2-3 x tbsp of harissa paste

·       Bunch of parsley

·       ½ tsp of ground cardamon

·       1 tsp cumin seeds

·       1 tsp ground cumin

·       2 x garlic cloves

·       1 x lemon, juiced

·       1 x tsp of chilli flakes

Method:

1.       Preheat the oven to 190 degrees. Line a large baking dish with baking paper.

2.       Place the butternut squash circles in the dish with plenty of olive oil and seasoning. Roast for 40 minutes.

3.       Line a baking tray with baking paper. Add the seeds to the tray and cover with salt and olive oil. Roast for 25-30 minutes until golden.

4.       Meanwhile to make the zhoug, in a blender whizz up the lemon juice, garlic, 2 x tbsp of olive oil, ground cumin, cumin seeds, chili flakes, cardamon and parsley and 2 x tbsp of water. Set aside in a bowl.

5.       Once the seeds are cooked, blend until the seeds resembles breadcrumbs.

6.       Once the butternut squash has been cooking for 40 minutes, brush over the harissa and then crumble over the blended seeds. Cook for a further 10-15 minutes.

7.       Serve the butternut squash over couscous, and drizzle over plenty of zhoug.