Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the squash in a microwavable container with 4 tbsp water, the molasses and some seasoning. Mix well and cover tightly with clingfilm. Microwave on high for 5-10 minutes until tender. Remove the clingfilm (be careful of the steam escaping) and leave to cool for a few minutes. Drain off any water.
Add a pinch of sumac then mash with a fork.
Bring a small deep pan of water to a gentle simmer and add the vinegar. Swirl the water in a circle, then crack the egg into the middle. Poach for 2-3 minutes until the white is set but the yolk is runny. Drain the egg with a slotted spoon then dry it with kitchen paper.
Mash the squash onto the toast, sprinkle with feta, and add the tomatoes. Top with the egg, a pinch of sumac and season.