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


    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 pomegranate seeds


    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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