Harissa Roasted Aubergine Strudel

£11.50

Harissa Roasted Aubergine Strudel with Pistachios, Sun Blush Tomatoes, Olives & Coriander served with Herby Green Cous Cous, Greek Salad with Olives, Tomatoes & Coriander with an Onion Dressing and Vegan Tzatziki.

We’ve adapted this stunning middle eastern Yotam Ottolenghi recipe to create a delicious vegetarian and vegan main course.

 

*Vegan option available on request *

V
VE
  • Ingredients

    Aubergine
    Rose Harissa
    Pistachios (nuts)
    Sun Blush Tomatoes
    Olives
    Filo Pastry (gluten)
    Coriander
    Cous Cous (gluten)
    Vegetable Stock (celery)
    Parlsey
    Coriander
    Tarragon
    Dill
    Mint
    Olive Oil
    Rocket
    Spring Onion
    Chillies
    Onions
    Cumin
    Tomatoes
    Cucumber
    Black Olives
    Oregano
    Feta Cheese (milk)
    Natural Yoghurt (milk)
    Garlic Puree
    Seasoning

  • How To Cook
    • Preheat oven to 180 degrees and cook the strudels for 15 minutes until golden brown.
    • *optional* microwave the cous cous until warm, alternatively also great served cold as a salad
    • To plate, place the cous cous on the bottom of the plate/bowl, cut the strudel in half and place both on top of the cous cous, add the Greek salad, spoonful of tzatziki and garnish with coriander.
  • Storage

    Refrigerate and use within 3 days

Category: