Another delicious vegetarian recipe for you that is best enjoyed outdoors with a cold beer. Summer is all about using the freshest of ingredients, cooked simply, in our opinion. And this one will certainly get the taste buds going too.
To make the Roasted Coconut Squash:
500 g Butternut squash (cut into strips)
25ml Vegetable Oil
1 teaspoon Crushed Chillies
1 tablespoon Garlic
1 tablespoon Agave Syrup
Pinch Cracked Black Pepper
2 tablespoons Desiccated Coconut
2 tablespoons Cream of Coconut
1. Peel and remove the seeds from the butternut squash, then cut into strips approx. 60mm x 20mm x 20mm
2. Place the oil, butternut, agave syrup, chillies, salt, pepper and garlic in the roasting tray and toss together – roast in a hot oven, approx. 200°c for 20-25 minutes, tossing occasionally until just cooked.
3. Add the desiccated coconut & coconut cream and toss together then back into the oven for a further 10 minutes, taste and adjust if needed.
Take one 6” wheat tortilla, top with 50mls of refried beans and sprinkle with 50g of mixed cheese then place another tortilla on top and place on the griddle. Top with 130gs of warmed roasted coconut squash, a blob of soured cream, pink pickled onions, spring onions & sliced radish to garnish. Serve with salad and fine greens beans.
To make the Pink Pickled Onions:
200g red onions finely sliced
100ml boiling water
40ml orange juice
30ml lime juice
1-2 finely diced birdseye chillies
Generous pinch of salt
5g finely diced coriander
1. Place the onions in a bowl and cover with the boiling water for 15 minutes stirring occasionally(don’t place on the heat).
2. Drain well and then combine the onions with the rest of the ingredients. Allow to cool and then refrigerate until needed. You onions will last for 2 days in the fridge and can also be used to add a kick to sandwiches or salads.
This recipe is courtesy of Las Iguanas, a casual dining restaurant chain with a Latin American theme.