Cauliflower & courgette fatteh

Name: Cauliflower & courgette fatteh
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp chilli infused olive oil; 1 essential Waitrose Cauliflower, broken into florets; 350 g courgettes, cut into 1cm thick slices; 2 red onions, sliced; 2 essential Waitrose Wholemeal Pitta pieces; 2 tsp cumin seeds; 150 g essential Waitrose Low Fat Greek Style Natural Yogurt; 2 garlic cloves, crushed; ½ 25g pack curly parsley, finely chopped; 30 g toasted flaked almonds

3 out of 5 stars(1) Rate this recipe

VegetarianSource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

1 tbsp chilli infused olive oil
1 essential Waitrose Cauliflower, broken into florets
350g courgettes, cut into 1cm thick slices
2 red onions, sliced
2 essential Waitrose Wholemeal Pitta pieces
2 tsp cumin seeds
150g essential Waitrose Low Fat Greek Style Natural Yogurt
2 garlic cloves, crushed
½ 25g pack curly parsley, finely chopped
30g toasted flaked almonds

Method

Preheat the oven to 220°C, gas mark 7. Heat the oil in a large frying pan and fry the cauliflower, courgette and onion for 10 minutes, turning frequently. Tip them into a large roasting tin.
Tear the pittas into bitesize pieces and scatter them into the tin with the cumin. Mix well. Bake for 15 minutes until the pitta is toasted.
Combine the yogurt, garlic and parsley with a little seasoning. Spoon the vegetables onto serving plates, drizzle with the yogurt and serve with the almonds scattered over the top.