Squash and fennel agrodolce

• portioner: 4 servings
• aktiv tid: 15 minutes
• total tid: 55 minutes

Ingredienser

1 squash (1.1kg), halved, deseeded and cut into 1½ cm dice

8tbsp extra-virgin olive oil plus extra to finish

Fine sea salt

2tbsp capers in brine drained

2tbsp pine nuts

2tbsp raisins

1 fennel bulb (300g), trimmed, halved and cut into ½cm-thick slices

1 red onion peeled and finely diced

2 large tomatoes (300g), finely diced

2tbsp balsamic vinegar

30g mint leaves picked, to get 15g

Greek flatbreads to serve

Instruktioner

Heat the oven to 240C (220C fan)/475F/gas 9, and line two medium baking trays (or one large tray) with greaseproof paper.

Put the diced squash in a bowl, pour over three tablespoons of the oil, add a half-teaspoon of salt and toss to coat.

Tip out evenly on the lined trays and roast for 25-30 minutes, until cooked through and nicely browned.

Meanwhile, put two tablespoons of oil in a large frying pan on a medium heat and, once hot, add the drained capers and cook for five minutes, until they start to crisp up.

Add the pine nuts and raisins, cook for a further two minutes, until the raisins puff up and the pine nuts brown, then tip into a bowl.

Put the remaining three tablespoons of oil in the same pan, set it over a medium heat, then add the fennel, onion and three-quarters of a teaspoon of salt, and cook, stirring occasionally, for 20 minutes, until soft.

Add the tomatoes and balsamic vinegar, and cook for another eight minutes, until the mixture turns jammy.

Fold in the roast squash and reheat, if need be, then stir through the mint.

Top with the pine nut mixture and serve with grilled flatbreads.