Butternut squash with lemongrass yoghurt, coriander and lemon zest.

So there’s an incredibly refreshing salad dish that’s been knocking around Ottolenghi’s London delicatessens for a while now that no recipe has been published for, and I decided to have a go at replicating it.  I made quite a few changes (they use sour cream, not yoghurt, for starters, and obscure “Urfa” chillis), but my mouth’s memory seems confident that the result was in the right spirit. Anybody know much about the application of intellectual property rights in the culinary world? Can I expect to be charged with plagiarism by the patent authorities? Here goes nothing, anyway. Serves two.

1 medium butternut squash

300g natural yoghurt (I used soya, to stay ethical. Greek is fine otherwise, if you insist).

Half a red chilli, finely chopped.

1 garlic clove, crushed.

1 lemongrass stalk, finely chopped.

1 lemon, zested and juiced.

A handful of flaked almonds.

A handful of mixed seeds (I used sunflower and sesame).

20g coriander, finely chopped.

salt and pepper.

olive oil.

Heat the oven to 220C. Deseed the squash and cut into roughly 2cm by 6cm wedges. Mix in a bowl with 2 tbsp olive oil and plenty of salt and pepper. Place skin-side down on a roasting tray and cook for thirty to forty minutes. You want it sufficiently soft, not still starchy – the time will depend on the squash.

Pour the yoghurt into a mixing bowl and add the lemongrass, chilli, lemon juice, 1 tsp of salt and the crushed garlic clove. Whisk together.

Let the squash cool for five minutes. Divide it between two plates and spoon the yoghurt over. Now sprinkle with the flaked almonds and seeds. Finish with the coriander and lemon zest.

Photo from my Instagram.

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