Moroccan vegetable nut roast recipe

176 ratings Rate
  • Serves 8
  • 20 mins to prepare and 1 hr to cook
  • 465 calories / serving
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A beautifully spiced vegetable dish that will look superb on the dinner table. With fresh red peppers and aubergines paired beautifully with a medley of herbs and spices, it's a delicious addition to your vegetarian Christmas menu. 

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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  • Ingredients

  • 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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  • Energy 1926kj 465kcal 23%
  • Fat 34g 49%
  • Saturates 8g 40%
  • Sugars 10g 11%
  • Salt 0.5g 0%

of the reference intake
Carbohydrate 29.9g Protein 10.6g Fibre 5.9g


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