Moroccan-style vegetable platter

Moroccan-style vegetable platter

Serve up this moreish Moroccan-style vegan platter for supper. Did you know that nasunin, which is responsible for the purple colour in aubergine, helps protect brain cells?
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. 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.
  2. 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.
  3. 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.