WINTER SQUASH AND CRICKET TABBOULEH

A hearty Middle Eastern spin on root vegetables, topped with a bright and light Cricket Tabbouleh.

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Serves: 4

Prep time: 1 hour 15 mins

INGREDIENTS

Squash:

Butternut Squash - 1

Allspice - 1 tsp Cinnamon - 1 tsp Nutmeg - 1 tsp Ginger - 1 tsp

Lemon - 1/2

Salt Olive Oil

Parsnips:

Parsnips - 3

Turmeric - 1 tbsp

Honey - 1 tbsp

Salt and Pepper

Cricket Tabbouleh Salad:

Ready to Cook Dried Crickets - 30g

Medium Tomatoes - 3

Spring Onions - 5

Flat Leaf Parsley - small bunch

Mint - 8g

Red Chilli - 1

Olive Oil - 4 tbsp

Lemon - 1 1/2

Bulgar Wheat - 150g

Salt and Pepper

METHOD

PREP THE SQUASH | 1 hour

• Heat the oven to 200°C.

• Grab yourself a weird winter squash. Hollow it out, removing all the seeds.

• Fill with a generous helping of olive oil, allspice, cinnamon, nutmeg, ginger. Add half a lemon.

• Place the lid on, coat in oil and cover with foil.

• Bake for one hour.

• Remove the top of the squash and the lemon. Put back in the oven.

PREP THE PARSNIPS | 15 mins

• Peel and cut your parsnips into strips.

• Mix them with oil, turmeric, honey, salt.

• Place them in the baking tray next to the squash.

• After half an hour, mix a bit, and add some more oil.

PREP THE TABBOULEH | 15 mins

• Dice tomatoes, onions, parsley, mint and chilli.

• Prepare a dressing by whisking olive oil, lemon juice, salt, pepper and bulgar wheat. Set aside.

• Fry up some crickets for a few minutes.

• Mix the salad with the and the dressing and the crickets.

FINISH | 5 mins

• Take the squash and parsnips out the oven and slice into wedges.

• Plate up with the tabbouleh.

Cook this recipe with our Ready to Cook Dried Crickets.