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

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
Spring
Gluten-free

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

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Ingredients

Method

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