things have been a little rough. again. and so the mournful returns. its not that i dont enjoy the giggling, the car-mel, heart-shaped cookie cutters, and the hand clapping. i especially love the hand-clapping. its just that the world doesnt really present me with much of that. i realise that some of this may come across as martyrdom (cant imagine why, its not like i have inherited any kind of victim mentality). its just that the world doesnt make me want to clap my hands. its wintery and cold. there are not enough hours in a day before it gets dark and so often there are too many. in the words of a boy i know, this is the winter of our discount tent. theres the interminable problem of israel, its barbarity, and the violence inherent in zionist ideology. then, on a more personal level theres the problem of being in the possession of 14 winning mars bar wrappers and henceforth the looming predicament of having 14 mars bars on my person and (presumably) subsequently in my person. theres an exploding wardrobe full of clothes deemed unsuitable, and a devastatingly unattainable little calvin klein dress, hidden behind a curtain, that i cant afford on the salary of a blogger. and of course, theres the intractable problem of the starter, the untrelenting, unforgiving, and unappealing starter which is suffering in the cold and has had to go into hibernation in the bathroom (until it gets its proving oven). the steam and heat of a post shower environs seems to do worlds of good. which is ok… it just makes this world a stranger place to be. in amidst these troubles, there is so little time for cooking and writing. so this was the best i could come up with. but i make no apologies because it was really quite lovely. so here is an improvised, left-over inspired roast squashy (that was a typo but its very funny so it stays), tahini, pinenut and parmesan (and/or feta) salad.
1 butternut squash (cut into cubes)
4 garlic cloves
few sprigs of thyme (or rosemary…which id dare say is better if you have it. i did not.)
salt & pepper
3 tbsp olive oil
bunch of spinach and rocket leaves
handful of pine nuts lightly toasted
handful of parmesan (shaved)
150ml tahini paste
2 garlic cloves crushed
80ml lemon juice
2 tbs olive oil
handful parsley finely chopped
preheat your oven to 200 degrees. cut up your pumpkin and toss in a bowl with 3 or 4 garlic cloves, olive oil, rosemary, sea salt and black pepper and roast for about half hour or until soft.
to make the tahini bash up some garlic in a mortar and pestle. mix the garlic with the lemon juice in a bowl. add the tahini and mix to combine. then add the water and the olive oil and mix well. check for seasoning and if its too thick just add more water. finally throw in the chopped parsley. set aside.
put leaves on the plate. add the squash on top. then drizzle with tahini. scatter over pine nuts and finally give it some shavings of parmesan. alternatively crumble over some feta. or even alternately do both.