2 aubergines, cut into wedges
2 red onions, cut into wedges
3 tbsp olive oil
1 tbsp fennel seeds
½ tsp chilli flakes
3 pitta bread, cut into shards
1 small cauliflower, cut into florets
3 tbsp tahini
½ orange, juice
1 garlic clove, finely grated
½ x 28g pack coriander, roughly chopped
125g pack Waitrose Pomegranate Seeds
1. Preheat the oven to 200˚C, gas mark 6. Toss the aubergine and onion with 2 tbsp oil, the fennel seeds and chilli flakes; season. Spread on a parchment-lined baking tray and roast for 20 minutes.
2. Toss the pitta and cauliflower with the remaining 1 tbsp oil; season. Stir the aubergine and onions, then nestle the pitta and cauliflower florets in between. Turn the oven up to 220˚C, gas mark 7, and roast for another 20 minutes, until golden.
3. For the dressing, mix the tahini with the orange juice, garlic and 3-5 tbsp warm water until smooth and the consistency of double cream. Arrange the vegetables and pitta over a large serving plate, spoon over the tahini dressing, and scatter with the coriander and pomegranate before serving.
Try throwing some red peppers and cherry tomatoes onto the baking tray, too, for colour and sweetness
This recipe appeared within the April 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
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