Low-GL Lunch: Squash and feta rosti

serves 2

2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon caraway seeds
2.5cm piece fresh root ginger, peeled and grated
325g firm squash, such as butternut, peeled, deseeded and coarsely grated
100g feta cheese, crumbled

Heat the oil in a small non-stick frying pan, add the onion and caraway seeds and cook until the onion is softened and golden.Add the ginger and grated squash and stir-fry gently for 3-4 minutes to combine the ingredients and soften the squash.

Add the feta and mix well. Pat down the mixture in the pan and draw it in from the sides, to make a cake. Leave over a medium-high heat for about 5 minutes, to firm and brown the base.

Put the pan under a hot grill for a further 5 minutes to brown the top. Cut in half and serve.