This month's recipe is a tasty, rough-textured dip simply stuffed with flavour. Great for dipping and spreading, it won't last long! Serve this with warm pitta or other flatbreads.
prep 10 minutes
cook 35 minutes
1 squash or pumpkin, approx 700-800g in weight, peeled & diced
juice from 1 lemon
good olive oil
1 teaspoon of Riverford herby harissa (or other harissa), more if you like it hot
sea salt & freshly ground black pepper
3 tablespoons plain yoghurt
small handful chopped coriander
small handful chopped mint
1 clove of garlic, peeled & finely chopped or crushed
2 tablespoons pumpkin seeds, toasted in a dry frying pan for a 1 minute
Preheat the oven to 190˚C. Put the squash in a baking dish and toss in just enough olive oil to coat. Roast for 35 minutes or so, until tender. Coarsely mash with a potato masher. Stir in the harissa and just enough lemon juice, olive oil and salt and pepper to taste. Mix the yoghurt with the chopped herbs and garlic. Transfer the squash to a serving dish and swirl through the yoghurt. Drizzle with a little more oil and scatter over the toasted pumpkin seeds.
Recipe by Kirsty Hale, Riverford Cook