Vegetables on cutting board

Edinburgh: Roast Squash, Wild Garlic, Hummus, Beluga Lentils and Pancetta with Kale and Chicory Salad


Chef: Barath Kumar

Seasonal vegetable: Squash

Now, technically, the squash is a fruit, as it contains the seeds of the plant. However, most people regard it as a vegetable, and their versatile nature means they can be used in a variety of dishes, from hearty vegetable pies to smooth soups. The squash used in this recipe is the cheese pumpkin, named for its resemblance to a wheel of cheese (rather than its flavour).

Traditional Scottish food in Edinburgh


Traditional Scottish food is simple, warming and wholesome. It’s all about quality ingredients and the marrying of subtle yet moreish flavours. From haggis, neeps and tatties (one of the world’s greatest comfort foods) to succulent pies and superb seafood, Scottish cuisine proves that recipes don’t need to be complex to be delicious.

Edinburgh is full of traditional pubs that offer a friendly welcome and exceptional atmosphere, and they’re good for more than just a pint. In fact, plenty of people choose pub grub over high-end restaurants. The Radisson Blu Hotel Edinburgh is based in the heart of the Old Town, where you’ll have your pick of dining options.









 
  Dish
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Try the recipe: Roast Squash, Wild Garlic, Hummus, Beluga Lentils and Pancetta with Kale and Chicory Salad


Serves: 1-2 people

Ingredients:
  • 1 medium-sized cheese pumpkin squash
  • 4-5 bulbs of wild garlic
  • 50 g beluga lentils
  • A few flakes of Barwheys beastie cheese
  • 30 g picked kale
  • 30 g of picked red and white chicory
  • 20 ml sherry vinaigrette
  • 1 tbsp pomegranate seeds
  • 25 g diced pancetta
  • 50 g hummus
  • A few drops of olive oil
  • Sea salt: as required
  • Black pepper: as required

Tools:
  • Roasting pan
  • Frying pan
  • Saucepan
  • 2 containers
  • Mixing bowl

Method:
  • Dice the squash, peel the garlic and place in a roasting pan with olive oil, salt and pepper.
  • Dice the shallots, and sauté with the tomatoes and a dash of pepper in the olive oil.
  • Cook the lentils and cool.
  • Thoroughly wash both the kale and the chicory and keep in a container of ice water. This will make the chicory curl.
  • Take the seeds out of the pomegranate and keep in a container until ready to make the salad.
  • Sauté the diced pancetta until crispy and remove excess fat.

To plate:
  • Place the hummus at the bottom of the plate.
  • Toss the kale and chicory in the sherry vinaigrette.
  • Place half of the kale and chicory on the plate.
  • Place the cooked squash, garlic, cooked beluga lentils and pomegranate seeds on the kale.
  • Add the remaining kale and chicory, the rest of the cooked pumpkin, cooked garlic, cooked beluga lentils and pomegranate seeds.
  • Using a peeler, shave off a few flakes of the Barwheys Beastie cheese.
  • Sprinkle with black pepper and serve.