Roasted Squash Lentil Tortillas with Chocolate Sauce

Ingredients

FOR THE TORTILLAS
• 165g corn flour
• 1/4tsp salt
• 300 to 350ml warm water
FOR THE SAUCE
• 1tbsp neutral oil
• 1 garlic clove
• 1 small onion
• 1tsp cumin
• 1tsp cinnamon
• 1/2tsp smoked paprika
• 1tbsp tomato concentrate
• 320ml chicken broth
• 1tsp corn starch
• 1/2tbsp miso
• 60g dark chocolate
• Salt
FOR THE TOPPINGS
• Half a Hokkaido squash, emptied
• Green lentils
• 1 piece of lard
• 1 shallot
• 3tbsp apple cider vinegar
• Salt
• 150g feta cheese
• One handful of fresh coriander
• 1 red onion
• Olive oil

Instructions

1. 1. Prepare tortilla dough: in a salad bowl, mix together corn flour, half of water and salt. Knead and add progressively the other half of water until you get a firm and non-sticky consistency. Cover and rest for about 30 minutes.
2. 2. Preheat oven to 200C. Wash and cut Hokkaido squash in slices, then put them on a baking tray. Drizzle with some olive oil, season as you wish and put in oven for about 40 minutes until the squash is roasted.
3. 3. In the meantime, add green lentils with twice their volume of salted water and the piece of lard in a pan. Add diced shallot halfway through the cooking process. Cook for 20 minutes or until water is absorbed. When lentils are ready, remove the piece of lard, add apple cider vinegar and mix well. Cool down.
4. 4. Prepare the sauce: heat oil in a pan over high heat. Add minced garlic and onion and fry for a few minutes. Add spices and tomato concentrate, mix together and cook for 1 or 2 more minutes before to add broth. Season. Lower heat and let simmer for about 20 minutes. Then add corn starch, miso and dark chocolate. Let thicken up for a few minutes while stirring regularly. Poor the sauce into a blender bowl and mix to obtain a smooth liquid.
5. 5. Heat some oil in a frying pan over medium heat. Take the ball of tortilla dough and split it into 10-12 smaller balls that are more or less the size of a ping-pong ball. If you don't have any tortilla press, take two pieces of baking paper and put the ball in between. Press strongly on the top sheet with the help of a heavy book for instance to flatten the ball of dough. You should get a tortilla that is 2-3mm thick. Take it gently and eat it for 30 seconds to 1 minute in the frying pan, until the down side gets brown spots. Flip it and repeat. When ready, keep the tortilla aside in a plate covered by a towel. Repeat the process until you run out of dough.
6. 6. In a bowl, mix red onions slices, finely minced coriander, crumbed feta and 3-4 tablespoons of olive oil. Take out Hokkaido squash slices from the oven.
7. 7. Dress tortillas: on each tortilla, add one or two tablespoons of green lentils, some chocolate sauce, a slice of Hokkaido squash and a spoon of the feta, onion, coriander mix. Eat warm.