The best part about this recipe is that it is totally versatile. Yes, there is a list of ingredients but rarely do I follow them I go for whatever is in my fridge so long as it is fresh and organic it’s delish.
Sea-salt flakes and freshly ground black pepper, to season
½Butternut Pumpkin, sliced
4potatoes, thinly sliced
3red onions, sliced into rings
3punnets cherry tomatoes, halved
1bunch flat-leaf parsley, leaves picked
Feta Cheese to your taste
Extra flat-leaf parsley, to garnish
Olive oil spray, to grease dish
Ingredients for Cauliflower Mash
1small head (1kg) white cauliflower, trimmed, cut into small florets
1/3cupfinely-grated feta cheese
Salt, to season
Preheat oven to 180°C.
Combine zucchini, capsicum and cornflour in a large bowl and toss to coat. Stir in garlic, mustard, Worcestershire sauce, sage and rosemary. Season and set aside.
Grease a 10-cup capacity baking dish with olive oil spray. Season potato and pumpkin with salt then put 1/2 in the bottom of the dish. Top with 1/2 of the onion, then sprinkle with feta cheese to your taste. Put 1/2 of the zucchini mixture on top, then 1/2 of the tomato, then another sprinkle of feta. Arrange spinach and parsley leaves over top, then add another feta sprinkle. Repeat with remaining ingredients.
Set aside while you make the cauliflower mash
Method for Mash
Bring a large saucepan of water to the boil over high heat. Add cauliflower. Cook for 15 to 20 minutes or until cauliflower is very tender. Drain and return to saucepan.
Add butter and mash until almost smooth.
Spread Mash over the top vegetable layer and sprinkle with a little more feta cheese.
Cover with baking paper and foil, then bake for 45 minutes.
Remove paper and foil and bake for a further 20 minutes or until the mash is golden. Cool for 10 minutes. Garnish with extra parsley, then serve.
All of the ingredients for this recipe can be bought from your local farmers market.