The chillies that I had were supposed to be mild. The one I used wasn't.
I know the recommended way to test for the heat of a chilli is to cut off the tip of the chilli and touch gently to your bottom lip. Sorry, that isn't going to happen unless I have a volunteer.
Roasted Squash with Feta, Mint and Chilli
Serves 4 Preset oven to 200oC/400oF
2 small squash, halved 2 Tbsp olive oil 2 large red onions, roughly chopped 4 cloves garlic, finely chopped 7oz/200g feta cheese, crumbled 2oz/50g pine nuts 1 mild chilli, finely chopped handful of mint leaves, chopped
Cut the 2 squash in half, remove the seeds with a spoon and discard. Scoop out some of the flesh (leaving 1cm border) and roughly chop. Place the squash halves on a roasting tray, season and drizzle with half a tablespoon of oil. Roast for 30 - 40 minutes until tender. Sauté the onion and chopped squash until golden, about 7 minutes, add the garlic and sauté for another 3 minutes. Spoon the mix into the squash cavities, scatter the feta cheese, pine nuts and chilli over the mix, season and roast for another 10 minutes until the pine nuts are golden. Sprinkle the chopped mint leaves over the top and serve.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!