Sauces, conserves & preserves
Romanesco, squash and peppers with satay dipping sauce
Satay sauce is very easy to make and super versatile. It goes with anything from chicken or pork kebabs to spring rolls or, as here, a range of roasted, blanched and raw veg. Either pour over the veg as a dressing, or serve in a bowl and use your fingers to dip.
Ingredients
main
- 1 small butternut squash, peeled and cut into 3-4cm dice
- oil for roasting, e.g. vegetable
- 2 red peppers, deseeded and chopped
- 1 Romanesco, cut into even sized florets
for the satay dipping sauce
- 175g crunchy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp light brown sugar or honey
- juice of 1-2 limes, to taste
- 2 garlic cloves, finely chopped
- 2 tsp fresh ginger, finely chopped
- 2 hot red chillies, deseeded and finely chopped
- about 80ml coconut milk
Method
main
-
Step 1
Preheat oven to 190°C/Gas 5.
-
Step 2
Put the squash in a roasting dish and toss in just enough oil to coat. It will take 35-40 minutes to cook; turn half way through so it cooks evenly. Add the peppers for the last 15 minutes.
-
Step 3
Blanch the Romanesco uncovered in boiling water until tender.
For the satay
-
Step 1
Mix all the ingredients together in a bowl and add enough coconut milk to thin it to a thick dipping consistency. You can add a little water to thin further if needed. Add more soy, lime juice or a pinch of sugar to taste.
