This is the perfect recipe to enjoy lots of veg in a nutritious, balanced meal. The amounts below serve 4 people with some leftovers for lunch the next day!
INGREDIENTS
2 red onions - cut into chunky wedges
4 garlic cloves - cut into chunks
4 courgettes - thickly sliced
1 aubergine - cube, salt for 20 minutes and rest in a colander, rinse well, pat dry with kitchen roll
2 red peppers - cut into chunks
3 tsp dried mint
1 ½ tsp dried oregano
1 bag cherry tomatoes - halved
2 tbsp balsamic vinegar
1 pack feta cheese
2 tsp chilli flakes
1 lemon - zest and juice
1 tin chickpeas - drained and rinsed, pat dry
300g giant couscous
½ tsp ground turmeric
Good handful frozen spinach or 1 bag fresh spinach
1 vegetable stock cube
Plus... salt, pepper, sugar, olive oil
METHOD
Prepare the feta by crumbling it into a bowl and adding the lemon zest, chilli flakes and a generous drizzle of olive oil. Mix and leave to marinate.
Preheat the oven to 195 degrees fan.
Put all of the veg on a roasting tray (use multiple trays if yours are small to try not to overcrowd the veg as it will steam and not roast if it doesn't have enough space). Add the dried mint and oregano to the veg, generously drizzle with olive oil and season with salt and pepper. Mix well. Spread out evenly on the trays and roast until cooked and caramalised (approx. 30 minutes, but begin checking it after 20 minutes).
Cover the cherry tomatoes in olive oil, balsamic vinegar, salt and sugar, and roast in the oven on a separate baking tray along with the veg.
Place the chickpeas on another baking tray, drizzle some olive oil over them and sprinkle with salt. Place in the oven to roast, allowing them to crisp.
Put the giant couscous in a saucepan, add a sprinkling of ground turmeric, a stock cube and cover with cold water. Bring to the boil, stir, and cook until ready (approx. 5 minutes). Stir through the spinach in the final minute or so. Take off the heat, drizzle with olive oil and stir through the lemon juice to taste.
Stir together the couscous, veg and most of the chickpeas in a large serving bowl. Scatter the remaining chickpeas on top, and serve topped with the marinated feta.
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