Butternut, pumpkin seed and feta pancakes
Butternut, pumpkin seed and feta pancakes Ingredients350g butternut, peeled, seeded and cubed15ml (1 tbsp) olive or avocado oil2.5ml ( tsp) ground cumin 2.5ml ( tsp) ground coriander2.5ml ( tsp) chilli flakesCaramelised onion3 large onions, slicedKnob of butter15ml (1 tbsp) olive or avocado oil30ml (2 tbsp) brown sugar30ml (2 tbsp) balsamic vinegarOther ingredientsHandful of pumpkin seeds, toasted2 disks of feta cheese, cubed12 ready-made pancakesMethodPreheat the oven to 190°C. Toss butternut in oil, cumin, coriander and chilli flakes. Place on roasting tray and bake for 30 minutes or till tender. Fry the onion in butter and oil over low heat for 15-20 minutes. Add brown sugar and vinegar and cook over high heat for 5 minutes till syrupy.To serve, place a spoonful of butternut in the centre of a pancake. Add some pumpkin seeds and feta. Fold the pancake over in half, then half again. Serve warm with a dollop of caramelised onion.Makes 12..
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