food, Recipes

Crispy Wedges


1 small organic butternut, peeled 4 large organic potatoes organic olive oil sea salt and milled black pepper   For the dressing juice of 2 organic lemons 1 organic garlic clove, crushed 1/3–1/2 cup organic olive oil sea salt and milled black pepper, to taste 150g feta, organic wild rocket, to serve  


Preheat the oven to 230°C. Wash and dry the butternut and potatoes, and cut them into same-sized wedges. Moisten them lightly with oil and season, then arrange in a single layer in a roasting pan and bake in the oven, one shelf above the middle, for about 45 minutes or until tender. The butternut should start to char and the potatoes should be crusty. In the meantime, combine the ingredients to make the dressing. Turn the vegetables onto a platter and spoon over the dressing. Add 150g crumbled feta and scatter some organic wild rocket on top. Serve while still warm. Serves 4-6   This recipe originally appeared in our 2014 Food Issue   READ MORE Pink Peppercorn Panna Cotta Lamb Shank Moussaka Mushroom and Pasta Frittata