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?
- Serves: 4 persons
- 2tbsp rapeseed oil
- 2garlic cloves, finely chopped
- 2aubergines (about 500g), sliced
- 4tomatoes, cut into wedges
- 1tsp ground cumin
- 10g coriander, chopped
- 10g parsley, chopped
- 1lemon, juiced
- 250g pack cooked beetroot, sliced
- 2x 80g packs pomegranate seeds
- 1mint sprig (optional)
- 320g frozen baby broad beans
- 1tsp cumin seeds
- 2large garlic cloves
- 1tbsp extra virgin olive oil
- 1tsp smoked paprika
Step 1For 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 2Heat 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 3Serve 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.