We took advantage of the absolute glorious weather we are having at the moment to enjoy a wonderful barbeque with friends yesterday!
A perfect opportunity to use the last of the butternuts we got in Ceuta!
I saw a recipe for fried pumpkin, potatoes and peppers a few weeks back and thought it would convert quite nicely into a salad. It certainly was delicious, and a lovely combination of flavours and textures.
1 Large Butternut, chopped into small cubes
3 Large Red Peppers, sliced
4 Tbs Olive Oil
Salt and Pepper
¼ cup chopped coriander
3 Tbs Olive Oil
6 whole garlic cloves, peeled
4 slices of stale baguette
2 tsp cumin seeds, roasted
First prepare the bread crumb mixture. Heat the olive oil in a large frying pan and add the garlic, frying until a light golden colour, remove and set aside. Fry the bread in the oil until golden and set aside as well.
Put the bread, garlic cumin and a sprinkling of salt into a small food processor whizzing for a few minutes. Or use a pestle and mortar to crush all the ingredients together. Set aside.
Add the 4 Tbs of olive oil to the pan and fry the butternut for about ten minutes, shaking occasionally to ensure they don’t stick. Season with some salt and black pepper. Add the red peppers and fry for a further 10 minutes until the butternut is cooked and the peppers are just turning soft. Add the coriander and the bread crumb mixture mix well and transfer to a serving bowl.
I served this cold, but it would be perfect as a hot dish to!