Hassleback Swede Filled with Almond Feta & Thyme Pesto

Preparation info
  • Serves


    • Difficulty


Appears in
Celebrate: Plant Based Recipes for Every Occasion

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.


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


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