The Levantine condiment shatta is the basis of this chilli sauce. It makes more than you’ll need, so pop the rest in a clean jar to keep in the refrigerator and enjoy over the next few weeks. This cheese is delicious on toast.
SERVES 2
700g Butternut squash/Pumpkin, peeled and halved. Seeds scooped and cut into thin slices
1 tbsp olive oils, and additional drizzle
½ tsp ground cumin
¼ tsp ground cinnamon
250g pouch of beluga lentils
2 hake fillets, each approximately 120g
Pickled a small amount of fresh dill leaves
Sea salt and freshly ground black pepper
To serve: Plain yogurt
CHILLI SAUCE
120g of large, fresh red chillies chopped in a bowl. (If you prefer it less spicy, leave the seeds out).
2 cloves of garlic, chopped roughly
2 tbsp olive oil
1 teaspoon caraway seeds
¾ tsp ground coriander
juice of ½ lemon
- Pre-heat your oven to 220C/200C fan/gas 7. Mix the squash/pumpkin, oil, cumin, cinnamon and olive oil in a large oven-safe container. Roast the squash or pumpkin for about 25 to 30 minutes. Turn occasionally until it is tender and lightly browned.
- Make the chilli sauce while the squash is cooking. Blend the chilies, garlic and olive oil with a stick blender. Add in coriander, lemon juice, coriander, coriander, caraway seeds and lemon zest. Adjust the seasoning to your liking and then put aside.
- Mix the lentils in the roasting pan after 25-30 minutes. Place the fish skin side down on a plate. Season and drizzle some oil. Bake the fish for approximately 6-8 more minutes or until the flesh becomes opaque.
- Sprinkle the cheese over, add some chilli sauce, and serve with yogurt.
ALSO, WORKS WELL WITH Firm white fillets of fish, like pollock, cod, or haddock.