• Carole J Martin

Maison Pebe Dukkah Roasted Squash, Spiced Sticky Turkey with Whipped Feta

Updated: Feb 6, 2020

Ingredients for the Whipped Feta (Prepare in advance)

225g Feta cheese

150g Greek yogurt

1 tablespoon (15ml) extra-virgin olive oil

Freshly ground black pepper (optional)

Ingredients for the Roasted Squash

1 medium round carnival squash about 20cm diameter

1 jar of Ottolenghi Dukkah (or you can make your own)

Good quality Olive Oil

Maldon sea salt flakes

For the Spiced Sticky Turkey follow my recipe for Spicy Sumac Lamb replacing the Lamb for 400g of minced turkey thigh or for vegetarians replace with crumbled Tempeh or Quorn mince

Ingredients for the Roasted Cauliflower and Broccoli

100g Cauliflower Florets cut into 1-1.5 cm slices

100g Broccoli Florets cut into 1-1.5cm slices

Good quality olive oil for drizzling

Maldon sea salt flakes

Garnish – handful of small Heritage Tomatoes sliced in half and some chopped mint, lemon wedges

Method for the whipped Feta

Crumble the feta into a high sided bowl or a blender, add the yoghurt, then blend/process until very smooth, scraping down sides as necessary. Add olive oil and blend/process until incorporated.

If an even silkier texture is desired pass through a fine-mesh strainer.

Season with pepper if required and refrigerate until you are ready to use.

Method for The Squash

Pre heat the oven to 180 degrees

Cut the squash into 12 wedges skin on, removing the seeds and loose flesh, drizzle a little olive oil in a large roasting tin and drizzle a little more on top of the squash. Sprinkle with Maldon sea salt flakes bake for 25 minutes.

After the squash has been in the oven for 15 minutes, start on your Turkey

Remove the squash from the oven and sprinkle with a generous helping of the dukkah shake the tray well ensuring the squash is covered, add the cauliflower and broccoli and place back in the oven for a further 10 minutes.

Remove your squash, cauliflower and broccoli from the oven and start plating.

Place 3 pieces of the squash, skin side out in the centre of the plate to make a ring, ladle a portion of the turkey in the middle add some of the broccoli and cauliflower and spoon a large dollop of the whipped feta and sprinkle chopped mint on top

Et voila

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