STICKY BUTTERNUT SQUASH WITH FETA AND POMEGRANATE, AND MINT YOGHURT.
1 Butternut Squash, 2 tbsp olive oil, 1 tbsp pomegranate molasses, 200g crumbled feta, 4 pitta bread cut into strips.
For the salsa: pomegranate seeds, 3 spring onions finely chopped, 1 tbsp pomegranate molasses, finely chopped parsley, fresh mint finely chopped.
1, Bring the bbq up to a high heat.
2, Cut the butternut squash into slices and discard the seeds, using the the solid slabs as your base and the rings as your stack to fill, cook for about 30 mins or until tender.
3. Brush with pomegranate molasses and cook until sticky, place a ring of butternut squash on top of one of the slabs and fill with crumbled feta and allow a few mins for feta to melt and fill with pomegranate salsa.
4. Spoon over greek yoghurt and sprinkle chopped mint and pomegranate seeds.
5. Remove from heat and serve with pitta strips, and a good glug of wine.