The watermelons on our list right now are super-sweet, organic of course, and the perfect size! Add one to your next order and try my Greek-style watermelon salad, it’s the most refreshing thing you’ll eat this year! Perfect as is with a slice of bread to mop up the juices, or as part of a BBQ.
You’ll need black olives, red onion, feta (or make my plant-based feta using the recipe from my book below), cucumber, tomatoes, extra virgin olive oil, vinegar/lemon juice and herbs. Find all the certified organic ingredients to your next order here. We deliver to every address in Ireland.
Ingredients (serves 4+)
1 red onion
2 or 3 tbsp vinegar or lemon juice
4+ tbsp extra virgin olive oil
1 tsp dried oregano (optional)
black pepper to taste
1/2 a cucumber
1 punnet of cherry tomatoes
1/4 – 1/2 of a watermelon
1 pack of feta
1/2 a jar of black olives (ideally kalamata olives)
fresh mint, parsley, basil as you like
Peel, halve and finely slice the red onion and break the thin strips up into a bowl. Add the vinegar or lemon juice and allow the onions to steep and blush crimson pink for 20 minutes or so. The longer you leave them, the more pickled and bright pink they will go.
Add the olive oil, optional oregano and black pepper and stir well. Alternatively you can wait to add the olive oil and pepper at the end.
Cut the cucumber in half lengthways and scoop out the seeds (don’t throw them away, add them to a smoothie), cut into bites and scatter into a large salad bowl or platter.
Halve or quarter the plum tomatoes and add them to the bowl.
Cut the watermelon into bite sized chunks, removing any seeds as you go, and get it into the bowl too, along with any juices on the board.
Cube up the feta and tear the olives in half and add them to the bowl.
Add the lightly pickled onions and all the juices. If you have not added olive oil yet, add a generous drizzle now.
Gently mix the salad without bashing up the ingredients too much.
Taste and if you like, add some salt (the feta and olives usually bring enough salt to the party).
Just before serving, tear over plenty of fresh herbs – basil, mint, parsley… I usually add an extra drizzle of delicious, peppery extra virgin olive oil too. Enjoy!
And here’s the tofeta recipe. It’s so easy to make. Just drain 2 packs of this extra firm tofu really well – really squeeze out as much water as you can – blend with all the ingredients and allow to set in the fridge overnight.
Butternut squashes are the most common squash that we deliver on repeat at Green Earth Organics and it’s no wonder. Organic vegetables just taste better! If you’ve ever been disappointed by a bland, watery supermarket squash, we urge you to try one of ours. These vibrant veggies are sweet and nutty and their fabulous flavour is more than matched by their incredible nutritional profile. Butternut squash is a great source of fibre, vitamins and minerals including A, B, C, E, calcium, magnesium and zinc.
Here are just 4 ways I cook a butternut squash regularly. Let us know your favourite butternut recipes in the comments or over on our friendly facebook group. We love to see what you’ve been making with our vegetables.
Head to our shop here to sign up for a veg box subscription or order from our wide selection of organic fruit, veg and groceries.
Lentil Pie with Squash Mash
Ingredients (serves 4)
1 onion, diced
3 cloves of garlic, crushed
10 diced mushrooms or two grated carrots or beetroots (use any base veg that is in season or a combination of veg that you like, diced or grated)
2 sticks of celery, diced
2 tbsp olive oil
1 vegetable stock cube or a big pinch of dried, crumbled mushrooms
1 mug of green/brown lentils (or two tins of cooked lentils, drained)
1/4 to 1/2 a butternut squash (or about 400g if you want to weigh it), peeled
a similar amount of potato as the squash, around 400g
salt, pepper and olive oil or butter for the mash – to taste
Sauté the onion, garlic in a little olive oil over a medium-high heat until starting to soften and take on some colour.
Add the diced mushrooms/carrot/beetroot and celery and a big pinch of salt and sauté for a bout 5-10 minutes until they have cooked down a little.
If you are using raw lentils, add them now and the stock cub or dried, crumbled mushrooms and herbs if using. Cover with water and simmer and stir until the lentils are cooked through. Keep tasting and adding more liquid if needed.
If you are using pre-cooked lentils from a tin, add the stock/dried mushrooms/herbs and a mug of water and simmer the vegetables in that for 5 minutes first, then add the drained lentils to the pot and a touch more water if needed to make a nice (not too dry, not too wet) base for your pie.
Taste and adjust the seasoning if needed with salt and pepper. Pour the lentil pie mixture into a baking dish and preheat your oven to 200C.
Meanwhile peel, chop and boil the potato and squash together until soft. Drain and mash with salt, pepper and a little oil or butter. Taste for seasoning.
Top the lentil base with your sunny, butternut mash. Rough it up a little with a fork and drizzle with olive oil.
Bake for 20-30 minutes or until hot, bubbling and crisp and golden on top. Enjoy with seasonal greens.
Butternut Squash Hummus
Ingredients (makes about 600g of hummus)
1 tin of chickpeas, drained over a jug to reserve the aquafaba
1 heaped tbsp tahini
1 clove of garlic, crushed
1/4 of a preserved lemon or the juice of 1 lemon
salt to taste
1/4 of a butternut squash (about 400g or so)
1 tsp cumin seeds
1 tsp smoked paprika and olive oil to drizzle
Roast the butternut squash with a drizzle of olive oil, a tsp of cumin seeds and a pinch of salt until soft. This could take 20-3- minutes at 200C depending on the exact size of your squash, just keep an eye on it.
Place the drained chickpeas, preserved lemon, crushed garlic, tahini and cooked butternut into a food processor. If you are using lemon juice, start with the juice of half the lemon and see how you go.
Add a splash of aquafaba and a pinch of salt and blend into a smooth paste.
Taste and adjust the seasoning as you like with more lemon, salt, tahini, garlic as you prefer. If you like a lighter, fluffier hummus, add an extra splash of the aquafaba or some cold water and blend again.
Serve drizzled with extra virgin olive oil and a sprinkle of smoked paprika.
Butternut, Beetroot & Tofeta, Lentil Salad
Ingredients (serves 4-6)
1/4 of a butternut squash
1 red onion
olive oil, salt and pepper to taste to season the above
1 mug of lentils boiled in 2-3 mugs of vegetable stock or water (or 2 drained cans of pre-cooked lentils)
dressing – 1 crushed clove of garlic, 1 tbsp wholegrain mustard, 1 tsp maple syrup, 2 tbsp apple cider vinegar, 3 tbsp extra virgin olive oil, pinch of salt
3 handfuls of chopped fresh herbs (dill, parsley and mint?)
This dish is really special with the addition of my tofeta. You can find the easy recipe illustration in this bog post here or in my book which is available to add to your order here. Otherwise use whichever cheese you prefer or replace the feta with toasted nuts or seeds.
Pre-heat the oven to 200C and find a large baking dish.
Boil green lentils in stock or water until cooked through. Drain off any excess liquid and leave to cool while your prepare the vegetables, herbs and dressing.
Chop the squash, beetroots and red onion into slim wedges, season them with salt, pepper and olive oil, then roast them until they are soft and slightly charred.
Mix up the dressing ingredients and stir it through the cooked lentils.
Chop the fresh herbs then arrange the salad into a large salad bowl or platter.
Put the dressed lentils on the base, spoon over the roasted vegetables, scatter over the fresh herbs and crumble the tortes on top.
Enjoy warm or cold. This keeps well in the fridge for no more than three days. Keep the tofeta seperately and it will last longer.
Butternut & Swede Gratin
Ingredients (serves 4)
1/2 a butternut squash
1 small swede or half a large one
2 crush cloves of garlic
a small handful of wintery herbs like thyme/rosemary/sage
salt and pepper
4 or 5 handfuls of breadcrumbs (add chopped herbs and nutritional yeast to your breadcrumbs to make them more flavoursome – or replace the bread crumbs with crushed nuts/seeds)
Pre-heat the oven to 200C.
Thinly slice the butternut and swede and mix them together in a large, lidded baking dish with the crushed garlic, a generous drizzle of olive oil and salt and pepper to your taste.
Pour in enough oat milk (or use cream for a richer gratin) to cover about a cm of the base.
Put the lid on the dish and bake until the vegetables are soft all the way through. This should take about 30-40 minutes.
Remove the lid and add a little more oat milk. Scatter over a thin layer of breadcrumbs, drizzle with olive oil and return to the oven for a further 10-15 minutes, lid off, to brown on top.
Serve with seasonal greens or as a side to a roast.