Cauliflower and courgette fatteh

  • Serves 4

This Egyptian-style dish is a delicious meat-free main with all the herbs and spices to make up for it - certainly one to try!

veggie fatteh

Recipe courtesy of Waitrose & Partners



  • Chilli infused olive oil 1 tbsp
  • Cauliflower 1, broken into florets
  • Courgettes 350g, cut into 1cm thick slices
  • Red onions 2, finely sliced
  • Wholemeal pitta pieces 2
  • Cumin seeds 2 tsp
  • Low fat Greek style natural yogurt 150g
  • Garlic 2 cloves, crushed
  • Curly parsley ½ x 25g pack, finely chopped
  • Toasted flaked almonds 30g


  • Step 1

    Preheat the oven to 220°C, gas mark 7. Heat the oil in a large frying pan and fry the cauliflower, courgette and onion for 10 minutes, turning frequently. Tip them into a large roasting tin.

  • Step 2

    Tear the pittas into bite-size pieces and scatter them into the tin with the cumin. Mix well. Bake for 15 minutes until the pitta is toasted.

  • Step 3

    Combine the yogurt, garlic and parsley with a little seasoning. Spoon the vegetables onto serving plates, drizzle with the yogurt and serve with the almonds scattered over the top.

Cook’s tip

To reduce preparation time, use a bag of frozen cauliflower florets instead of the fresh and adjust the cooking time accordingly.