Hassleback Swede Filled with Almond Feta & Thyme Pesto

Name: Hassleback Swede Filled with Almond Feta & Thyme Pesto
Yield: Serves 4–6
Ingredients: 1 garlic clove, grated; 100 ml (3½ fl oz/⅓ cup) olive oil; 2 swedes (rutabagas), peeled; zest of ½ lemon; 10 g (½ oz) thyme leaves, chopped; Almond Feta; 30 g (1 oz) basil leaves; 2 handfuls of kale, cavolo nero or chard (or a mixture), roughly chopped; pinch of salt; 100 g (3½ oz) sunflower seeds; salt and pepper, to taste; 2–3 tablespoons olive oil; 1 teaspoon nutritional yeast; pinch of salt and pepper; handful of rocket (arugula), to serve; 1 garlic clove; 10 g (½ oz) thyme leaves; 10 g (½ oz) mint leaves

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
Vegan
Gluten-free
Spring

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