Spring is in the air!
This beautiful sun-kissed season helps Australia produce some amazing vegetables jam packed with goodness, one in particular, is the Yellow Squash. I love it and think it is often overlooked….. and in particular, underrated.
Here’s my super easy Roast Squash, Rosemary & Goats cheese recipe. There are a few key ingredients from some of Australia’s best local producers as well.
The Henry Langdon Basil & Paprika Salt gives this dish the perfect amount of seasoning and flavour and finishing off with Australia’s best goats cheese, from Meredith in Victoria, adds that’s touch of creamy goodness.
2 large Zucchini (cut in half & then sliced on an angle)
8 Yellow squash (cut in quarters)
4tbs grated parmesan
Henry Langdon Paprika & Basil Salt
5 sprigs rosemary (chopped)
1 lemon zest
3 sprigs rosemary to garnish
1 small handful of spinach
Meredith Chevre or Marinated Goats Feta
- Mix the squash & zucchini in a bowl and coat with a light drizzle of olive oil, parmesan, lemon zest, the chopped rosemary & a sprinkle of paprika & basil sea salt rub
- Place veggies on a baking tray with baking paper and roast at 180 for approx. 15 minutes until tender and slightly golden.
- Remove from the oven and place in a serving bowl with a few leaves of spinach then top with chunks of goats cheese and some fresh rosemary.
***Try adding some cous cous or quinoa to this salad for a filling lunch.
***For a vegan option remove the parmesan & goats cheese and top the salad with spoons of chargrilled capsicum & pine nuts blended together with lemon juice
Article by Bek McMillan
Bek McMillan is a chef, creator of Gourmet Living Fine Foods & Cooking Classes, and advocate for local Australian producers with a mission to help support & promote as many small food-based businesses in Australia as possible by creating recipes & teaching the local community about their delicious products.
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