Ingredients
- 4 large red peppers
- 110ml olive oil
- 1 clove garlic crushed
- 1 medium aubergine thinly sliced
- 1 large courgette thinly sliced
- 200g thin aspargus trimmed
- 75g whole almonds
- 1 tsp ras-el hanout
- 50g quinoa
- 1 tbsp flat-leaf parsley finely chopped
- 1 tbsp dill finely chopped
- ½ small orange zest and juice
- 3 tbsp pomegranate molasses
Method
- Heat the oven to 200ºC/gas mark 6. Place red peppers in a baking tray and roast until the skins are beginning to blacken (approximately 30 minutes). Take out of the oven, place in a bowl and cover with cling film. When they have cooled sufficiently remove the skin and seeds and cut into halves.
- Heat the griddle pan. Mix the garlic with 90ml of the oil.
- Brush all vegetables, except pepper, with oil mixture and griddle until lightly charred. Keep warm in the oven until ready to assemble the tian.
- Heat 1 tsp of oil in a small frying pan and add in the spice. Toast the nuts in this mixture until well coated and turning golden. Remove from the pan, cool slightly and chop roughly.
- Bring 200ml water to boil in a medium sized saucepan. Add quinoa and simmer for 12-15 minutes until grains start to ‘burst’. Drain and mix with nuts and herbs. Add seasoning if required.
- Mix orange juice, zest and pomegranate molasses together and add 1/3 of the dressing into the quinoa mixture.
- To assemble the tian place a ring on each serving plate. Start with 4 slices of aubergine, then a layer (1 tbsp) quinoa, followed by ½ a red pepper, 25g asparagus, 4 slices of courgette, another layer of quinoa, and ½ a red pepper. When ready to serve, remove the ring and balance another 25g of asparagus on top of the tian.
- Serve with the rest of the dressing, roasted sweet potato wedges and a green salad.
