New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal
Prep:30 mins
Serves 4
2 large aubergines200g/7oz pumpkin or squash (try kabocha or butternut squash)100g red onion, thinly sliced1 tsp cumin seeds (or use slightly less ground cumin)2 garlic cloves, thinly sliced4 tbsp virgin rapeseed or olive oil2 tsp fresh herb (thyme, oregano, sage or rosemary work well)100g feta cheese, dicedlarge handful walnuts, lightly toasted and halved
STEP 1Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways, leaving the stem in place (this can be removed when eating). Using a small sharp knife, scoop out the inner flesh leaving a shell about 1cm thick. Chop the flesh and put into a bowl.STEP 2Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion. Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper. Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season. Place, cut-side down, on another tray lined with parchment paper. Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.STEP 3Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts. Turn over the aubergine halves, then pile up the mixture inside. Drizzle with the remaining 1 tbsp oil and bake for 20 mins, at which point the pumpkin will be fully cooked. If it starts to colour too much, cover loosely with foil.STEP 4Meanwhile, make the courgette salad. Top and tail the courgettes, then slice very thinly into wide ribbons. Toss with the zest, juice of half the lemon and the oil. Leave for 10 mins to let the courgettes soften a little.STEP 5To serve, toss the herbs through the courgettes and cut the remaining lemon half into wedges. Place an aubergine half on each plate, pile up the salad beside it and serve with a lemon wedge.
