Squash, Roasted Tomato, and Popped Black Bean Salad

Name: Squash, Roasted Tomato, and Popped Black Bean Salad
Yield: 4 servings
Ingredients: 1 butternut or other similar-size squash Olive or coconut oil Seeds from 1 cardamom pod or a tiny pinch of ground cardamom; 1 pint container of cherry tomatoes a thumb-size piece of fresh ginger; 1 can of black beans (or about 2 cups cooked if preparing from dry); 1/2 cup flaked coconut To serve:; 1/2 cup Greek or coconut yogurt Zest and juice of 1 lime Seeds from 1 cardamom pod

Serves 4

Recipe adapted from Anna Jones

tomatoes winter squash

Method

Servings: 4

If you don’t have, or don’t like, cardamom, you can substitute cinnamon, nutmeg, ginger, coriander, or mace. Or you can try a completely different flavor profile, like with curry powder or cumin. Cardamom can have a strong flavor, so if using powdered, start with a very small amount to start (about 1/10 of a teaspoon).

1
Preheat the oven to 425°F.
2
Halve and deseed your squash and cut it into 1cm slices. Place them on a baking tray and drizzle with a little oil, then sprinkle with salt, pepper and the ground cardamom seeds. Place in the hot oven for 25 minutes, until blistered and golden, turning halfway through cooking.
3
Halve the cherry tomatoes and put them on another tray. Grate over the ginger and season with salt and pepper. Drizzle over a little oil and put into the oven with the squash; your tomatoes will take about 20 minutes.
4
Meanwhile, drain your black beans well and dry them on kitchen paper. Heat a large pan on a medium heat, and once it’s nice and hot add the beans and dry fry, turning from time to time, until they pop and turn crisp.
5
When the time is nearly up for your squash, take it out of the oven, scatter the coconut over the top and put back into the oven for a couple of minutes to toast.
6
Mix the yogurt with the lime zest and juice and the ground cardamom seeds. Season with a little salt and pepper and mix well. Take everything out of the oven and scatter over a big platter. Top with a drizzle of the cardamom yogurt and a little more lime if it’s needed.

From the farm's kitchen

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