Grilled squash with parsley, mint, and dukkah

Type:

Dairy free, Vegan, Gluten free

Categories:

Starchy vegetables - grains - pasta, Vegan, Vegetables

Serves:

4 servings as a side

About the Recipe:

I am not sure how I discovered this, but grilling butternut is my new favourite trick to elevate a root veg. Normally we roast them or steam them and mush them, and they are always soft and textureless. This method gives them a slight chew, yet because they are sliced so thin, they will be soft on the inside. Here I have paired it with a middle eastern touch, but you could take this in any direction.

Ingredients:

1 butternut squash, peeled and deseeded

2 to 3 tbsp rapeseed oil

1 bunch of parsley, chopped fine

1 bunch of mint, ribbon chopped

2 to 3 tbsp Dukkah (store bought or see recipe)

Juice of 1 lemon

2 to 3 tbsp olive oil

salt

Method:

Heat a grill pan until very hot. Slice very thinly the squash into half-moons. Dredge in a bit of rapeseed oil in a large bowl. Grill on each side about 6 minutes or until you can see grill marks. Place back into the marinating bowl and add your chopped herbs and dukkah.