Moroccan Veggie Bake

Cooking Time
60

Portions
4

Ingredients

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• ml Olive Oil
• g Red Onion (Chopped)
• g Courgette
• g Aubergine
• g Garlic Cloves Sliced
•   tsp Chilli Flakes
•   tsp Cumin
• g Cinnamon Stick
• g Bay Leaves
• g Cherry Tomatoes (Halved)
• g Chopped Tomatoes
• g Chick Peas
• g Olives
• g Zest and Juice from 1 lemon Salt and Pepper to Season
• g Pomegranate
•   tbsp Natural Yoghurt
• g Flaked Almond (Toasted)
•   tsp Fresh Herbs (dill and coriander)
• g Toasted Flat Breads or Floured Tortillas

• 1

  Step 1

  Fry the red onion, garlic, aubergine, courgette and cherry tomatoes in olive oil for a few minutes until they start to col-our
• 2

  Step 2

  Add the spices and add a squeeze of lemon
• 3

  Step 3

  Add the olives, chopped tomatoes and chick peas and simmer for 25 mins
• 4

  Step 4

  Season to taste and garnish with natural yoghurt, pome-granate seeds, chopped dill and coriander and lemon zest.
• 5

  Step 5

  Serve with toasted flat breads or floured tortillas

Ingredients

• 50 ml Olive Oil
• 1 g Red Onion (Chopped)
• 1 g Courgette
• 0.5 g Aubergine
• 2 g Garlic Cloves Sliced
• 1 tsp Chilli Flakes
• 1 tsp Cumin
• 1 g Cinnamon Stick
• 2 g Bay Leaves
• 6 g Cherry Tomatoes (Halved)
• 400 g Chopped Tomatoes
• 200 g Chick Peas
• 8 g Olives
• 0 g Zest and Juice from 1 lemon Salt and Pepper to Season
• 10 g Pomegranate
• 15 tbsp Natural Yoghurt
• 5 g Flaked Almond (Toasted)
• 1 tsp Fresh Herbs (dill and coriander)
• 2 g Toasted Flat Breads or Floured Tortillas