Middle Eastern Panzanella
October 26, 2018
Cook's tip
Try throwing some red peppers and cherry tomatoes onto the baking tray, too, for colour and sweetness
- Prep: 15 mins
- Cook: 40 mins
- Yields: Serves: 4-6
Directions
1Preheat the oven to 200°C, gas mark 6.
2Toss the aubergine and onion with 2 tbsp oil, the fennel seeds and chilli flakes; season.
3Spread on a parchment-lined baking tray and roast for 20 minutes.
4Toss the pitta and cauliflower with the remaining 1 tbsp oil; season.
5Stir the aubergine and onions, then nestle the pitta and cauliflower florets in between.
6Turn the oven up to 220°C, gas mark 7, and roast for another 20 minutes, until golden.
7For the dressing, mix the tahini with the orange juice, garlic and 3-5 tbsp warm water until smooth and the consistency of double cream.
8Arrange the vegetables and pitta over a large serving plate, spoon over the tahini dressing, and scatter with the coriander and pomegranate before serving.
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