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Purple sprouting broccoli with roasted squash, anchovies and goats cheese

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Preparation Time: 25 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 6081 times
Ingredients:
 1 butternut squash
 200 gm(s) vine ripened tomatoes
 800 gm(s) purple sprouting
 6 anchovies
 100 gm(s) goats cheese
 1 handful(s) fresh mint or oregano (or both!)
 1 lemon
Hearty winter supper, can work equally well as a main or a side dish.
Cooking Steps:
Pre heat the oven to 180c gas mark 6

Cut the squash into wedges, drizzle with oil and roast in a roasting dish for 30 minutes.

Add the tomatoes and roast for a further 10 mins.

Heat a pan full of boiling water, plunge in the broccoli and boil for 3 minutes, then remove and set aside in a bowl.

Dress with the juice of the lemon and drizzle with olive oil.

Roughly chop the anchovies and add to about 60 ml of olive oil to make a dressing.

Arrange the squash, tomatoes and broccoli on plates and crumble the goats cheese over them. Spoon over the dressing.

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