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Peas with mint and roasted squash

Ingredients

 

Sigdal Herbs and Sea Salt
Butternut squash
Japanese spice blend Shichimi Togarachi
Cucumber
Plum Vinegar
Peas
Olive oil
Lemon juice
Some mint leaves
Salt & pepper
Nori Algae

 

Cut the butternut squash into small cubes and season with a little oil, salt and the Shichimi Togarachi mixture.

Roast in the oven for 25 to 35 minutes at 180°C, until the pieces are tender and begin to caramelize.

Meanwhile, peel and hollow out the cucumber. Cut thin strips with the peeler and leave to marinate with plum vinegar.

In your food processor, mix a few handfuls of frozen peas, the juice of one lemon, olive oil, salt, pepper and a few mint leaves.

Spread this pea preparation over the crispy Sigdal pumpkin seeds, garnish with the pieces of roasted butternut and strips of pickled cucumber.

Sprinkle the crunchy topping with crumbled nori leaves.

 

 

Copyright recipe and photo: abritinhelsinki.com

With Sigdal, dare healthy excess!