for 4 people

Squash

1 kg	squash, cut into slices approx. 2.5 cm wide
1 tbsp	olive oil
1 tsp	garlic powder
1 tbsp	ras el hanout
1 tsp	salt

To roast

100 g	pomegranate seeds
½ bunch	flat-leaf parsley, finely chopped
1	red chilli pepper, deseeded, finely chopped

Raclette

600 g

raclette cheese in slices

How it's done

Squash

In a bowl, mix the squash with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 200 °C. Remove, place the squash in a bowl. Add the pomegranate seeds, parsley and chilli pepper, mix.

Raclette

Place the cheese in the raclette pans and melt under a raclette grill for approx. 8 mins. Remove from the oven, serve with the squash.

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