Butternut squash steaks with yogurt and dukkah, quinoa

Ingredients

For 1 serving

• Butternut squash300 g
• Extra virgin olive oil2 teaspoons
• Nonfat Greek yogurt120 g
• Hazelnuts10 g
• Sesame seeds5 g
• Cuminto taste
• Coriander seedsto taste
• Quinoa40 g
• Saltto taste

Contains: lactose, nuts, sesame,

In season: September – December

Method

1. Bring a small pan of water to the boil. Rinse the quinoa well in a fine sieve, salt the water and cook it over medium heat for 15 minutes, until the grains are translucent; drain.
2. Meanwhile peel the butternut squash, remove the seeds and cut it into slices about 2 cm thick.
3. Heat the extra virgin olive oil in a large pan over medium heat, lay in the slices with a pinch of salt, cover and cook for 6 minutes per side, until golden outside and knife-tender.
4. For the dukkah, toast the hazelnuts, sesame seeds, cumin and coriander seeds in a dry small pan over medium heat for 2–3 minutes, stirring, until fragrant and the sesame is golden; let cool slightly and roughly chop with a knife with a pinch of salt.
5. Mix the Greek yoghurt with a pinch of salt and spread it on the plate.
6. Lay the quinoa and squash steaks on the yoghurt and scatter with the dukkah.