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Roast vegetable and chickpea loaf with cucumber raita
Roast vegetable and chickpea loaf with cucumber raita
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Exotic vegetarian dish featuring North African ras el hanout spice blend.
Ingredients:
  • 3 slices sourdough bread (crusts removed)
  • 1kg mixed root vegetables (we used parsnip, carrot and potato)
  • 1 onion, finely chopped
  • 3 tsp ras el hanout
  • 1/2 tsp ground chilli
  • 75g cashew
  • 400g can chickpeas, rinsed, drained
  • 125.00 ml coriander, chopped
  • 2 eggs, lightly beaten
  • 280g yoghurt
  • 1 Lebanese cucumber, seeds removed, finely chopped
  • 20.00 ml mint leaves, finely shredded
Instructions:
  • - Preheat your oven to 180C. - Grease and line a 1L (4 cup) loaf pan with baking paper, leaving a 5cm overhang on the sides. - Cut the root vegetables into uniform 2cm pieces, toss with oil, season, and spread on a baking paper-lined tray. - Cover with foil and roast for 15-20 minutes until soft.
  • Heat 1 tablespoon of oil in a frypan over medium heat. Sauté the onion for 3-4 minutes until softened. Stir in the spices and take off the heat. In a food processor, blitz the bread and cashews until just combined. Add chickpeas and pulse to coarsely chop.
  • In a bowl, mix together the cooked vegetables, onion, nut mix, coriander, and egg. Season to taste and mix well. Transfer the mixture to a loaf pan and bake for 50 minutes, or until golden brown. Let it rest for 10 minutes before serving.
  • Create a refreshing raita by mixing yoghurt, cucumber, and mint in a bowl. Add a touch of salt for flavor and let it chill for 30 minutes.
  • Gently remove the loaf from the pan, cut into slices, and enjoy with the cucumber raita.

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