Manchester-based El Gato Tapas chef Patron Simon Shaw shares this wonderful vegetarian recipe with Eatnorth. Read about him here:
Ingredients
- 800 g butternut squash
- 200 g cauliflower
- 100 g Manchego cheese
- 25 g unsalted butter
- 2 sprigs of fresh thyme
- Juice of half a lemon
- Pinch of Rock salt
- Picada
- 30 g sough dough bread cubed
- 60 ml olive oil
- 30 g almonds
- 20 g flat leaf parsley
- 2 cloves of garlic finely chopped
Servings:
Instructions
- Peel the butternut squash, then cut in half across the centre.
- Remove seeds, cut into 1 inch strips and then cubes.
- Remove outer leaves of the cauliflower and cut into individual florets.
- Boil one litre of water, adding the lemon juice and a good pinch of rock salt.
- Add the cauliflower florets and cook until al dente. Remove from the pan, refresh in cold water and set aside.
- Season the diced butternut squash with salt and pepper.
- Cover with cold water in a pan and cook until al dente.
- Remove from the heat and leave to cool in cooking liquid. Drain and set aside.
- To make the picada, roast the diced sough dough bread in a baking tray with the almonds and olive oil until golden brown.
- Remove and blitz in a food processor to a crumb.
- Grate the manchego.
- To assemble, heat a non-stick pan. Add a little olive oil, then the butternut squash to caramelise.
- Remove and do the same with the cauliflower. Check seasoning. Transfer to a serving dish, scatter with grated Manchego and finish with chopped parsley.
- Sprinkle generously with the picada and serve.
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