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!
Recipe courtesy of Waitrose & Partners
Ingredients
- 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
Method
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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.
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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.
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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.
