Roasted Heritage Squash And Salt Baked Beet With Soft Boiled Hens Egg And Rosehip Elderberry Vinaigrette

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
753
FAT
82%
CHOL
0%
SOD
1314%

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Ingredients for 4 servings

1 large squash

2 tbs Ras-el-hanout

Maldon Sea Salt and Freshly Cracked Black Pepper

4 whole fresh beetroots

200 g fleur-de-sel or coarse sea salt

1 head of cauliflower

100 ml olive oil

1 tsp Ras-el-hanout

400 ml Aspal cider vinegar

400 g caster sugar

200 g elderberries

15 ripe rosehips

Salt

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