Moroccan-style vegetable platter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp rapeseed oil
- 2 garlic cloves, finely chopped
- 2 aubergines (about 500g), sliced
- 4 tomatoes, cut into wedges
- 1 tsp ground cumin
- 10g coriander, chopped
- 10g parsley, chopped
- 1 lemon, juiced
- 8 flatbreads
- 250g pack cooked beetroot, sliced
- 2 x 80g packs pomegranate seeds
- 1 mint sprig (optional)
For the dip
- 320g frozen baby broad beans
- 1 tsp cumin seeds
- 2 large garlic cloves
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
Method
- STEP 1
For the dip, boil the broad beans for 7 mins, then drain, reserving the cooking water. Tip into a bowl with the cumin, garlic, oil, paprika and 6 tbsp of the reserved water, then blitz using a hand blender until smooth. Spoon into two small bowls.
- STEP 2
Heat the oil in a pan over a medium heat and cook the garlic and aubergines, covered, for 10 mins, stirring occasionally until tender and slightly charred. Add the tomatoes and cumin, and cook for 5-10 mins, then turn off the heat. Add the herbs and lemon juice.
- STEP 3
Serve half on a platter with one bowl of dip, four flatbreads and half the beetroot, along with the pomegranate seeds and mint, if using. You can warm the flatbreads in a frying pan or microwave before serving. Chill the remainder to eat cold the next day. Will keep covered and chilled for a day.
