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Summer veg blanket pie
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Total Time:
1 hour 30 minutes
Ingredients:
  • 400g natural yoghurt
  • 320g ripe cherry tomatoes
  • extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 4 cloves of garlic
  • olive oil
  • 1 large leek
  • 320 g new potatoes
  • 320 g butternut squash
  • 320 g courgettes
  • ½ x 700 g jar of chickpeas
  • 1 preserved lemon
  • 1 teaspoon rose harissa
  • 50 g dried sour cherries
  • 1 pinch of saffron
  • 8 sheets of filo pastry
  • 1 tablespoon sesame seeds
Instructions:
  • Prepare the yoghurt by lining a sieve with kitchen paper, placing the yoghurt in it, and gently pressing to drain the liquid. Season and macerate the halved tomatoes with salt, pepper, 2 tablespoons of olive oil, and vinegar. Preheat the oven to 190ºC/375ºF/gas 5. In a non-stick ovenproof frying pan, sauté garlic with fennel seeds and olive oil. Add leek, potatoes, squash, courgettes, and cook covered for 15 minutes. Stir in chickpeas, preserved lemon, harissa, and cook for another 15 minutes. Prepare a mix of sour cherries, saffron, and water and add to the pan with tomatoes. Prepare the filo pastry by brushing it with tomato juices and layer it in the pan. Sprinkle sesame seeds on top and bake for 25 minutes until golden and crisp. To serve, plate the drained yoghurt and drizzle with oil from the harissa jar, then serve with the pie.

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