© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This shigled butternut squash recipe, adapted from Bon Appetit, leans a bit spicy, tangy and smoky thanks to the generous use of homemade harissa (jarred versions available at specialty stores or on amazon make a good substitute), a peppery, garlicky condiment orginally from Tunisia, mixed with olive oil, and apple cider vinegar. It?s incredibly simple to put together, flavourful, and it tastes yummy.

SaladDressing

150 g Buckwheat, rinsed
600 g Carrots, tops trimmed
2 tbsp Olive oil
1 tsp Coriander powder
150 g Belgian endive, leaves separated
Mint leaves
50 g Walnuts, toasted & coarsely chopped

100 ml Extra-virgin olive oil 100 ml Fresh squeezed orange juice
2 tbsp White wine vinegar
1 tbsp Honey
2 tsp Dijon mustard
Sea salt and freshly milled black pepper

Preheat oven to 200C/400F. Arrange the carrots in a baking tray, drizzle with olive oil and season with ground coriander, salt and pepper. Roast for 25 minutes, or until just tender and beginning to caramelise. Set aside to cool.
Heat a non-stick frying pan over medium heat. Add buckwheat and cook, stirring, for 2 minutes or until toasted. Allow to cool for 5 minutes. Bring a saucepan of water to the boil over high heat. Add in buckwheat. Reduce heat to medium-low and simmer for 5 minutes or until al dente. Drain and refresh under cold running water. Spread over a tray lined with paper tow...