Deeply roasted veg, warm Turkish grains, a punchy romesco base and a BIG drizzle of All Dressed Up Tahini Lime dressing to pull it all together. Colourful, fibre-rich and most importantly, delicious.
INGREDIENTS
Serves 4:1 red onion
1 courgette
1 aubergine
1 squash (seeds reserved)
Olive Oil
Salt (for roasting and sauce)
1½ handfuls blanched almonds
2 garlic cloves
200g roasted red peppers
2 tbsp red wine vinegar
1 tsp paprika
1 pack Merchant Gourmet x Sabrina Ghayour Turkish Grains
Fresh parsley, finely chopped
Toasted squash seeds
All Dressed Up Tahini Lime dressing
INSTRUCTIONS
Step 1: Heat the oven to 180°C (fan). Chop all the vegetables into generous, even pieces. Toss with olive oil and salt, spread out on a baking tray and roast for 35 minutes, turning once, until soft, golden and slightly charred at the edges.
Tip: If you’re using squash, rinse the seeds, dry well and toast in a dry pan until crisp. They add a great crunch.
Step 2: Add the almonds, garlic, roasted red peppers, red wine vinegar, paprika and salt to a blender. Blend until smooth but still textured - bold, nutty and rich. Taste and adjust if needed.
Step 3: Just before the veg is ready, heat the Turkish grains according to the pack instructions. Spread them out over a large platter or shallow bowl to create a warm base.
Step 4: Spoon the romesco generously over the platter, layer with the hot grains, then pile the roasted vegetables on top.
Step 5: Finish with chopped parsley, toasted squash seeds and a proper drizzle of All Dressed Up Tahini Lime dressing.
Serve warm straight away, or save leftovers for the next day - just as good hot or cold.
