Moroccan vegetable nut roast recipe

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Moroccan vegetable nut roast hero a4fcd017 c325 4df3 9a75 882bf4fce1fa 0 472x310
  • Rating: 5 stars
  • Cost per serving: £1.10
  • 20 mins to prepare and 1 hr to cook Takes: 20 mins to prepare and 1 hr to cook
  • 8 Serves: 8

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the peppers into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.

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Pair this with Tesco Red Burgundy Pinot Noir

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  • 10 shallots
  • 1 butternut squash
  • 2 peppers
  • 1 medium aubergine
  • 3tbsp olive oil
  • 1tsp ground coriander
  • 1tsp paprika
  • 1tsp cinnamon
  • 2 cloves garlic, crushed
  • 5cm (2in) piece of ginger
  • 400g (13oz) can chickpeas, drained
  • handful coriander, chopped
  • 125g (4oz) peeled almonds, toasted
  • 125g (4oz) shelled pistachios
  • 75g (3oz) butter, melted
  • 1 x 200g (7oz) packet filo pastry
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Each serving contains
  • Calories 515 26%
  • Sugar 10g 12%
  • Fat 31g 45%
  • Saturates 8g 40%
  • Salt 0.2g 4%
of an adult's Reference Intake amount. Find out more
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