Ingredients
1 delicata squash (or squash of preference)
2 tsp cumin seeds
Himalayan Salt and Cracked Pepper
Extra Virgin Olive Oil
100-150g Goats and Sheep soft cheese (I used this one HERE)
Pesto (see below)
Pesto
1 large bunch of basil (about 80g), thick bottom part of stalks removed)
¼ cup extra virgin olive oil (I also added in some cold pressed macadamia oil, which was delicious)
Himalayan Salt and Cracked Pepper
1/3 cup of roasted hazelnuts
2 Tbsp nutritional yeast
1-2 Tbsp water
Method
Preheat the oven to 160 C
Cut the squash into disks (about 1cm thickness). Place in a roasting dish and drizzle over the olive oil. Sprinkle over the cumin seeds and season with salt and pepper
Roast for 20-30 minutes until just soft and tender.
Remove and allow to cool, or if making ahead, store in the fridge until ready to serve.
To make the pesto
Place the basil in a processor (or mini blender), process until finely chopped. Add in the olive oil, salt and pepper and hazelnuts. Process until it starts to come together and is finely chopped (not pureed). Add in the nutritional yeast and a little water and/or some extra olive oil and pulse until mixed through. Taste test and adjust seasoning as desired.
To assemble
Place some green pea shoots or rocket on a plate, arrange a couple of disks on top of the salad leaves. Crumble or spoon over the soft goat/sheep cheese and top with a heaped tsp of basil pesto.
Optional – Add in a squeeze of lemon juice and/or some crushed garlic to your pesto if desired.
Enjoy!
