There is something addictive about coriander seeds. Get to know them better: smell them, crush them, toast them lightly until popping in the pan. They are extremely versatile and their taste is fresh and more citrussy when whole rather than ground. They can be used easily as a finisher or seasoning, adding a warming, aromatic fragrance and a light crunch. Sprinkle them on salads or whisk them into dressings; they are particularly delicious fried in butter. There is something special about the combination of hot, spiced food with cold yoghurt. This recipe for roasted squash and creamy feta yoghurt is simple, but a real go-to combination that you will come back to time and time again. Eat as a main with bread and a grain salad, or have as a side to slow-roasted lamb.
• ½ large squash (about 550g once prepped)
• 2 tsp ground cumin
• 1 tbsp olive oil
• 200g feta
• 200g full-fat Greek yoghurt
• 40g unsalted butter
• 1 tsp chilli flakes (Aleppo chilli works well)
• 1 tsp coriander seeds
• ½ small bunch dill, finely chopped
• Sea salt
1. Preheat the oven to 200°C fan (400°F/Gas 7). Cut the squash in half, remove the seeds and slice the flesh into chunky half moons. No need to peel.
2. Toss the squash with the cumin, olive oil and a generous pinch of salt. Spread on a baking tray and roast for 30–35 minutes until tender.
3. Meanwhile, blend the feta and Greek yoghurt until smooth and creamy. Season lightly and spread on a serving plate.
4. Melt the butter in a frying pan over medium heat for 3–4 minutes until it smells nutty and turns lightly brown. Add the chilli flakes and coriander seeds and cook briefly. Season with a little salt.
5. Pile the squash onto the yoghurt, drizzle over the spiced butter and finish with dill.
Greek salad – Combine chopped cucumber, Kalamata olives, feta and ripe tomatoes, then finish with crushed coriander seeds, mint and dill.
Add coriander seeds to a cheese scone mixture or soda bread – coriander and cheese make surprisingly happy companions.
