WINTER SQUASH AND 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:
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.