Pepper – charred Squash + Almonds Rice plate

pepper charred squash 4

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I don’t know if it is the sweetness of the squash or me, but I literally used a heaped tablespoon of black pepper in this, plus a good amount of small green chillies in this!

  1. 300 g Squash or alternatively Pumpkin, washed, peeled and sliced
  2. 1 tbspn or more of fresh ground black pepper
  3. 3 small green chillies, chopped
  4. 4 cloves of garlic, chopped
  5. 1 tspn cumin seeds
  6. Handful of almonds, roughly chopped
  7. 2 cups of basmati or other rice, steamed/cooked
  8. Salt
  9. Extra virgin olive oil

 

–          In a greased baking tray, spread out the sliced squash, and coat the slices well with the pepper. Roast till charred for 20 to 30 min at 200 C

–          Prepare the rest of the dish by add a tspn of oil to a skillet and roasting the cumin seeds, garlic and chillies till garlic is lightly brown

–          After the squash is done, start layering the plate with rice first, then roasted squash, then the garli-chilli mixture, and finally almonds.

–          Serve immediately

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