Method

Pre heat the oven to 180 °C.

Thinly slice the zucchini lengthwise into long, thin ribbons. Rub the ribbons with 5 ml of the olive oil and season well. Chargrill the zucchini ribbons on a griddle pan until solid grill lines are visible. Remove from grill and set aside.

In a bowl, coat the butternut cubes with 5 ml of olive oil, add the chopped sage and season well. Spread out evenly on a roasting tray, place in the oven, and roast uncovered, until soft on the inside and lightly charred on the outside.

Drizzle with lemon juice as soon as it comes out of the oven and set aside.

Turn the oven down to 140 °C.

To make the slow roasted tomatoes, mix together 5 ml of olive oil, thyme and garlic to make a marinade, add the sliced tomatoes and season well.

Spread out evenly over a roasting tray and slow roast for 15 to 20 minutes until slightly dried, but still moist inside. Remove from the oven, set aside and retain any remaining marinade in the roasting pan.

Turn the oven back up to 180 °C.

To assemble the parcel, combine the butternut with the cooked quinoa, mix until the butternut slightly breaks down and season to taste.

Place a sheet of cling wrap on a clean surface. Lay the grilled zucchini ribbons onto the cling wrap in a square shape. Place a spoonful of the filling in the centre of the square and fold the grilled ribbons over to enclose the filling. Use the cling wrap to mould it into a neat parcel.

Remove the cling wrap and place in the oven to heat up for approximately 10 minutes.

Serve the zucchini parcels and slow roasted tomatoes with falafel.