It’s that glorious time of year to experiment with fresh salads, new flavours and infuse some summer zest into your food. But that doesn’t mean that typical autumnal veg (often associated with Christmas or comfort food) should be shelved – rather reinvented! Here’s a summer flan recipe that we threw together with some left over veg.
Salt and pepper to taste
Half a generously sized butternut squash
about 3 sweet potatoes
Sundried tomato pesto (Sainsbury’s)
Black kalamata olives
Oak barrelled feta
Slice up the butternut squash and sweet potatoes (with the skins – for extra earthy flavours) into 1-2 cm sized cubes and then place onto a baking tray with a drizzle of olive oil, sprinkle of dried oregano and basil, with salt and pepper. Pre roast in the oven for about 20 minutes until soft at around gas mark 6/180 degrees – this will bring out their flavour and ensure they’re cooked enough when placed on the flan. Roll out the puffy pastry and grease a large pan, then smear an even layer of sundried tomato paste as a base. Place the roasted butternut squash and sweet potato on the flan, evenly spreading the vegetables. Add the sliced up feta cubes, olives and halved cherry tomatoes and fresh rosemary. Roast until lightly golden and serve warm.
This was a quick side salad of mixed baby salad leaves, cherry tomatoes, grated carrot, walnuts, sweet red peppers and pumpkin seeds, season with olive oil, fresh basil and lemon. Adapt to suit your tastebuds!