Peel , deseed and thinly slice the squash .
Heat a large pan and 4tbs of rice bran oil over a high heat .
Add 4 fat cloves of garlic .
Divide the squash into batches and cook evenly on both sides ,
A little colouring is good, take care not to don`t burn .
Repeat to cook the other batches.
Roughly chop a handful of fresh mint leaves and scatter over the squash while it is still warm.
Sprinkle with 1 tsp of cinnamon .
Drizzle with 3 tsp of pomegranate molasses .
Turn the slices to combine with the flavourings , salt and pepper to taste.
Leave to cool completely.
Garnish with more of the fresh mint leaves and a little crumbled feta .
Heat a large pan and 4tbs of rice bran oil over a high heat .
Add 4 fat cloves of garlic .
Divide the squash into batches and cook evenly on both sides ,
A little colouring is good, take care not to don`t burn .
Repeat to cook the other batches.
Roughly chop a handful of fresh mint leaves and scatter over the squash while it is still warm.
Sprinkle with 1 tsp of cinnamon .
Drizzle with 3 tsp of pomegranate molasses .
Turn the slices to combine with the flavourings , salt and pepper to taste.
Leave to cool completely.
Garnish with more of the fresh mint leaves and a little crumbled feta .
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