Shrimp and Guacamole Appetizers
7th April 2015
Apple Curry Tuna Salad
7th April 2015
Ingredients
- 1 tsp Coriander seeds
- 1 butternut squash peeled, seedes and cut into 4cm cubes
- 3 tbsp organic virgin coconut oil
- 2 sprig fresh thyme
- 3 cloves garlic unpeeled
- 1 red onion finely sliced
- 150 g hard goat's cheese grated
- 1 lemon juice
- 50 ml extra virgin olive oil
- Small bunch fresh coriander roughly choppedÂ
- Himalayan Crystal Salt and freshly ground black pepper
Servings:
Instructions
- Preheat the oven to 180C/350F/Gas mark 4.
- In a small pan, dry roast the coriander seeds, over a low heat, until they release their aromas. Allow to cool and then grind to a powder using a pestle and mortar or spice grinder.
- Put the cubed butternut squash in a roasting tray with coconut oil and salt and pepper and toss to coat. Add the thyme sprigs and garlic cloves and cook in the oven for 20-25 minutes stir through the ground coriander seeds. Remove from the and allow to cool slightly. remove and discard the thyme sprigs and set half the garlic aside.
- Mix together the red onion and cooked butternut squash, then carefully stir in the goat's cheese.
- Squeeze half of the softened garlick into a bowl, add the lemon juice and olive oil; whisk together. Pour the dressing over the butternut squash and scatter chopped coriander.
- Enjoy!
