In case I’ve never said it, Nando’s Peri-Peri is one of my favorite fast-casual restaurants.
My “usual” is a veggie burger topped with a pineapple slice and halloumi, and a side of butternut squash and grilled corn. It is so delicious!
On Friday, I just had to have it. Thousands of miles away from D.C. and with no Nando’s in sight in Barbados, I headed to the kitchen to recreate it–with a twist.
I’m so delighted with how it turned out, I’m sharing the photos and tips for making it with you.
Nando’s Butternut Squash and Grilled Corn
Because it was Friday night and I was feeling fancy, I served the butternut squash and grilled corn in roasted squash cups.
What’s in it? Butternut squash, seeded and diced; fresh corn, stripped; cilantro; red onion; traditional Bajan hot sauce (very similar to Nando’s Peri-Peri hot sauce); dried cranberries; salt and black pepper to taste.
I tossed the above ingredients with olive oil and baked in the oven until the squash was tender.
To make the squash cups, I seeded half a squash, brushed with olive oil and baked until it was tender enough to be eaten but sturdy enough to hold its contents.
Nando’s Veggie Burger
I put together the burger with a Boca Vegan Veggie Burger, cooked on a griddle and Larry’s Traditional Bajan Salt Bread. For toppings, I used tomato; red cabbage; pineapple tossed with cilantro and chili pepper; feta and pepper jelly.
Skip the feta in this meal or use a vegan substitute like almond “feta”, and it’s an absolutely tasty, fully vegan dish.
Follow #sueinthekitch on Instagram, to see what else I get up to in the kitchen.