Don't be fooled by the colour of the dish, this meal is far from beige. This combination of hearty veg and earthy flavours is complimented by the burnt sweetness of the grilled raisins and the tang of the lime juice, quick and easy to prepare, with minimal washing up.
Takes 20 minutes (10 prep, 10 cook)
1/4 cup (35g) almonds
2 cloves of garlic
1 small birdseye chilli
1/2 a small aubergine
1/2 a romano pepper
1/8 of a cauliflower
1/4 cup (45g) of raisins
1 tsp cumin seeds
4 tbsp olive oil
1/2 a limes juice
1 tbsp tahini
1 tsp soy sauce
1 handful of rocket
Preheat the grill to 180C.
Using a food processor, blend the almonds with the chilli and garlic cloves until the almonds are floured and mixed well with the chilli and garlic.
Dice the aubergine into 1cm cubes, slice the cauliflower and crumble it, and slice the pepper into thin rings and place them all in a mixing bowl together.
Add the ground almond mix, raisins, cumin seeds, 3 of the tablespoons of olive oil and the lime juice to the chopped vegetables and mix until everything is combined. Season the mixture to taste.
Grill the contents of the bowl on a baking tray for 10 minutes, with the door ajar, turning every three minutes or so.
In a small bowl, mix the remaining tablespoon of olive oil, the tahini and the soy sauce together.
Serve the vegetables, topped with the rocket, with the tahini sauce drizzled over the top.
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