Hassleback Swede Filled with Almond Feta & Thyme Pesto

Name: Hassleback Swede Filled with Almond Feta & Thyme Pesto
Ingredients: salt and pepper, to taste; salt and pepper, to taste; 100 ml (3½ fl oz/⅓ cup) olive oil; 1 garlic clove; 10 g (½ oz) thyme leaves; 10 g (½ oz) mint leaves; 100 g (3½ oz) sunflower seeds; 30 g (1 oz) basil leaves; pinch of salt and pepper; pinch of salt and pepper; zest of ½ lemon; 1 garlic clove, grated; 10 g (½ oz) thyme leaves, chopped; 1 teaspoon nutritional yeast; handful of rocket (arugula), to serve; Almond Feta; 2 swedes (rutabagas), peeled; 2 swedes (rutabagas), peeled; 2 handfuls of kale, cavolo nero or chard (or a mixture), roughly chopped; 2–3 tablespoons olive oil; 2 handfuls of kale, cavolo nero or chard (or a mixture), roughly chopped; 2 handfuls of kale, cavolo nero or chard (or a mixture), roughly chopped; handful of rocket (arugula), to serve; pinch of salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Let’s bring the swede (rutabaga) back. When cooked well, it deserves to be centre stage. Here it needs to be slow-roasted and then filled with incredible crumbly almond feta to jazz it up. Let’s give the swede the praise it deserves.

Ingredients

2 swedes (rutabagas), peeled
2–3 tablespoons olive oil
2 handfuls

Starter
Low carb
Keto
Spring
Gluten-free
Vegan

Method

Preheat the oven to 200°C 400°F/gas 6).

Cut the swedes in half and hassleback each half by slicing across the swede every 5 mm (¼