Roast Chocho and Shallots
4 whole chochos (chayote)
1 tbsp olive oil
½ tsp chilli powder
1 tsp garlic puree
Black pepper to taste
Preheat the oven to 200°C (gas mark 6).
Halve the chochos lengthwise, removing the seeds. There is no need to peel them. Cut into thick wedges.
Peel and chop shallots.
Cover the vegetables evenly with chilli powder, garlic, black pepper and olive oil.
Place chochos and shallots on a non-stick baking tray and roast for a further 10-15 minutes, until golden brown and tender.