Squash and fennel agrodolce

1 hrServes 4

Roasted squash folded into a sweet-sour fennel and tomato compote, topped with crispy capers and pine nuts.

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prepPreheat oven to 240°C / 475°F, gas 9
prepLine two medium baking trays with greaseproof paper
1.1 kg squash, halved, deseeded and cut into 1½ cm dice	Toss squash with oil and salt	Roast squash 240°C / 475°F, 25–30 min until browned	Fold in roast squash and reheat	Stir through mint, top with caper mixture	Serve with grilled flatbreads
45 ml extra-virgin olive oil (for the squash)
2 tbsp capers in brine, drained	Cook capers in oil 5 min until crisp	Add pine nuts and raisins, cook 2 min
2 tbsp pine nuts
2 tbsp raisins
45 ml extra-virgin olive oil (for the fennel)	Cook fennel, onion and salt 20 min until soft	Add tomatoes and vinegar, cook 8 min until jammy
1 fennel bulb (300 g), trimmed, halved and cut into ½ cm-thick slices
1 red onion, peeled and finely diced
2 large tomatoes (300 g), finely diced
2 tbsp balsamic vinegar
15 g mint leaves, picked
Greek flatbreads to serve

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