WINTER SQUASH AND CRICKET TABBOULEH


A hearty Middle Eastern spin on root vegetables, topped with a bright and light Cricket Tabbouleh.

A hearty Middle Eastern spin on root vegetables, topped with a bright and light Cricket Tabbouleh.

 

Serves: 4

Prep time: 1 hour 15 mins


INGREDIENTS


Squash:

Butternut Squash - 1

Allspice - 1 tsp Cinnamon - 1 tsp Nutmeg - 1 tsp Ginger - 1 tsp

Lemon - 1/2

Salt Olive Oil


Parsnips:

Parsnips - 3

Turmeric - 1 tbsp

Honey - 1 tbsp

Salt and Pepper


Cricket Tabbouleh Salad:

Ready to Cook Dried Crickets - 30g

Medium Tomatoes - 3

Spring Onions - 5

Flat Leaf Parsley - small bunch

Mint - 8g

Red Chilli - 1

Olive Oil - 4 tbsp

Lemon - 1 1/2

Bulgar Wheat - 150g

Salt and Pepper


METHOD


PREP THE SQUASH | 1 hour

  • Heat the oven to 200°C.

  • Grab yourself a weird winter squash. Hollow it out, removing all the seeds.

  • Fill with a generous helping of olive oil, allspice, cinnamon, nutmeg, ginger. Add half a lemon.

  • Place the lid on, coat in oil and cover with foil.

  • Bake for one hour.

  • Remove the top of the squash and the lemon. Put back in the oven.


PREP THE PARSNIPS | 15 mins

  • Peel and cut your parsnips into strips.

  • Mix them with oil, turmeric, honey, salt.

  • Place them in the baking tray next to the squash.

  • After half an hour, mix a bit, and add some more oil.


PREP THE TABBOULEH | 15 mins

  • Dice tomatoes, onions, parsley, mint and chilli.

  • Prepare a dressing by whisking olive oil, lemon juice, salt, pepper and bulgar wheat. Set aside.

  • Fry up some crickets for a few minutes.

  • Mix the salad with the and the dressing and the crickets.


FINISH | 5 mins

  • Take the squash and parsnips out the oven and slice into wedges.

  • Plate up with the tabbouleh.


Cook this recipe with our Ready to Cook Dried Crickets.

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