Jane's Delicious Garden Blog

Eating the rainbow 🌈

Posted in Garden Diary by Jane Griffiths on the July 21st, 2022

I love combining colours when I cook. Tonight’s meal was deliciously vivid!

Roast butternut with pomegranate, feta, basil and almonds.

  • Peel butternut, remove pips and cut into chunks
  • Toss with olive oil, salt, pepper, pul biber, harissa spice, powdered lemon peel, a drizzle of balsamic reduction and raw almonds.

  • Roast at 220 C until butternut is tender.
  • Sprinkle with feta. Return to oven at 200 C for about ten minutes.
  • Sprinkle with pomegranate jewels and torn basil leaves.

Grilled sweetcorn ribs

  • Using a very sharp knife (and keeping your hands out of the way!) slice sweetcorn lengthwise into β€œribs” (keeping the central core to hold kernels intact).
  • Toss with salt, lemon skin powder and chilli.
  • Dot with butter and roast at 220 C for about ten minutes.
  • Move rack higher and grill until starting to brown.
  • Squeeze with fresh lime juice just before serving.

Serve with

Zucchini and snow peas, sautΓ©ed with onion and garlic.

And . . .

Roast chicken quarters.

Rubbed with a mix of: Coffee, dried oregano, pul biber, black pepper, salt, lemon skin powder and cumin.

Even the compost was colourful!!

Leave a Reply

You must be logged in to post a comment.