Peel and dice a medium sized butternut. Drizzle with olive oil and place in a roasting tray with a few sprigs of rosemary. Roast until tender (about 45min@190°C).
Remove rosemary sprigs, sprinkle with dukkah spice, crumble on a generous amount of feta cheese and randomly spoon in a few teaspoons full of Red Onion Relish. Top with crushed Macadamia nuts and grill for a few moments until the top is lightly brown.
Serve with brown and wild rice with brown lentils or freshly baked wholegrain bread.
In place of Macadamia nuts, Pumpkin seeds, Cashews or peanuts work equally well. If Dukkah is not available, toast a handful of sesame seeds with a dash of cumin and coriander. Once cooled, add a pinch of dried chilli, salt and mint.
Pre-heat oven to 190⁰C. Peel and thinly slice 8 medium potatoes. Brush a 20cm spring form tin with melted butter. Cover the base of the tin with slices of potato, overlapping in a spiral (tip: start in the middle!). Season lightly.
Spread a layer of Red Onion Relish on top. Toss the remaining potatoes with 50g melted butter and 75g grated parmesan. Place in tin in a similar spiral pattern as the base, press down firmly and cover with foil.
Bake for 60 minutes, until the potatoes are tender. Remove from the tin and serve with shaved parmesan and fresh rocket.
TIP: The test kitchen reports that using roughly one third sweet potato makes an interesting change. Choose waxy rather than floury potatoes and slice on a Mandolin.