Roasted Butternut with Aubergine Relish & Chilli Pickle
INGREDIENTS 1 medium butternut1 cup cooked quinoa (alternatively brown rice or bulgar wheat)1 small onion (finely chopped)1/2 capsicum (finely chopped)1 tomato (finely chopped)2 cloves garlic (crushed)1 tsp cumin powder1 tsp coriander powder1tsp salt1/2 cup vegetable stock1/2 cup sundried tomato1/4 cup vegan salad cheeseNo. 1 Danny's Chilli PickleNo. 2 Aubergine RelishOlive oil METHOD 1. Cut butternut in half and remove seeds2. Place the butternut halves face down on an oven tray and bake in a preheated oven at 180 degrees celsius for 40min.3. Place onion, capsicum, garlic, coriander, cumin and salt in a pan with a drizzle of olive oil. Fry on medium heat for 5min.4. Add tomato and vegetable stock and cook until veggies are cooked, but still firm.5. Once...