Recipe courtesy of Waitrose & Partners
Cauliflower and courgette fatteh
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!
Ingredients
- 1tbsp Chilli infused olive oil
- 1 Cauliflower broken into florets
- 350g Courgettes cut into 1cm thick slices
- 2 Red onions finely sliced
- 2 Wholemeal pitta pieces
- 2tsp Cumin seeds
- 150g Low fat Greek style natural yogurt
- 2 cloves of garlic crushed
- 12 ½g Curly parsley (1/2 a 25g pack)
- 30g Toasted flaked almonds
Method
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.
