THIS WARMING SUPPER DISH IS INCREDIBLY SIMPLE TO MAKE, AND THE PRESERVED LEMON DRESSING IS AN ABSOLUTE WINNER - THE RECIPE CAN ALSO BE EASILY ADAPTED TO USE WHATEVER VEG AND BEANS YOU HAPPEN TO HAVE IN YOUR CUPBOARD
FOR THE PUREE - 2 SHALLOTS, 1 CLOVE GARLIC, LARGE JAR BOLD BEAN CO QUEEN BEANS (OR 1 CAN OF PRECOOKED BEANS)
FOR THE VEG - 1/2 BUTTERNUT SQUASH, 1/2 CAULIFLOWER, SMOKED PAPRIKA, GROUND CORIANDER
FOR THE DRESSING - 1 PRESERVED LEMON, HANDFUL FRESH PARSLEY, 2 TBSPS FINO WHITE BALSAMIC, 75ML FINO OLIVE OIL
CUT THE BUTTERNUT SQUASH INTO THIN WEDGES, AND THE CAULIFLOWER INTO SMALLISH FLORETS - PLACE IN A BAKING TRAY, DRIZZLE WITH OLIVE OIL AND SPRINKLE WITH SMOKED PAPRIKA AND GROUND CORIANDER. BAKE IN THE OVEN AT 180C UNTIL CRISPY AND SLIGHTLY CHARRED - ABOUT 20-30 MINS.
PEEL AND FINELY SLICE THE ONION AND GARLIC AND SWEAT IN A SAUCEPAN WITH OLIVE OIL. ONCE SOFT, ADD IN THE BEANS WITH THEIR JUICE AND WARM THROUGH FOR A COUPLE OF MINUTES BEFORE BLENDING INTO A PUREE - I LIKE IT WHEN THERE IS STILL SOME TEXTURE (YOU COULD EVEN JUST MASH EVERYTHING INSTEAD OF BLENDING). SEASON WITH SALT AND PEPPER TO TASTE.
TO MAKE THE DRESSING FINELY CHOP THE PARSLEY AND PRESERVED LEMON. MIX TOGETHER WITH THE OLIVE OIL AND WHITE BALSAMIC AND A TOUCH OF BLACK PEPPER. YOU CAN ADD SALT HERE IF YOU WOULD LIKE HOWEVER THE PRESERVED LEMON IS EXTREMELY SALTY SO I USUALLY RINSE IT QUICKLY BEFORE USING TO REMOVE SOME OF THE EXCESS BRINE.
TO SERVE TOP THE PUREE WITH THE CHARRED VEG AND FINISH WITH A GENEROUS DRIZZLE OF THE LEMONY DRESSING. I LOVE THE COLOURS!