Moroccan-Style Roasted Vegetable Platter with Broad Bean Dip

Name: Moroccan-Style Roasted Vegetable Platter with Broad Bean Dip
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 320 g frozen baby broad beans; 2 aubergines, sliced; 4 tomatoes; 8 flatbreads; 250 g cooked beetroot, sliced; 2 tbsp rapeseed oil; 1 tbsp extra-virgin olive oil; 2 large garlic cloves; 2 clove garlic cloves; 1 tsp ground cumin; 1 tsp cumin seeds; 1 tsp smoked paprika; 10 g coriander, chopped; 10 g parsley, chopped; 1 lemon, juiced; 2 packs pomegranate seeds; 1 mint sprig

A vibrant and healthy Moroccan-inspired feast featuring tender charred aubergines, juicy tomatoes, and a creamy broad bean dip. Perfect for a light lunch or a colorful appetizer spread to share with friends.

Servings4 Portions

Prep Time30 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

frozen baby broad beans
320 g
aubergines, sliced
2
tomatoes
4
flatbreads
8
cooked beetroot, sliced
250 g
rapeseed oil
2 tbsp
extra-virgin olive oil
1 tbsp
large garlic cloves
2
garlic cloves
2 clove
ground cumin
1 tsp
cumin seeds
1 tsp
smoked paprika
1 tsp
coriander, chopped
10 g
parsley, chopped
10 g
lemon, juiced
1
pomegranate seeds
2 packs
mint sprig
1

Step-by-Step Instructions

Prepare the broad bean dip: Boil the frozen baby broad beans in water for about 7 minutes until tender. Drain the beans, making sure to reserve at least 6 tbsp of the cooking water.

Blend the dip: In a bowl or food processor, combine the cooked broad beans, cumin seeds, large garlic cloves, extra-virgin olive oil, smoked paprika, and the reserved cooking water. Blitz with a hand blender until the mixture is smooth and creamy. Spoon into serving bowls.

Cook the vegetables: Heat rapeseed oil in a large pan over medium heat. Add the finely chopped garlic and sliced aubergines. Cover and cook for 10 minutes, stirring occasionally, until the aubergines are tender and slightly charred.

Finish the vegetable sauté: Stir in the tomato wedges and ground cumin. Continue cooking for another 5-10 minutes until the tomatoes soften. Remove from heat and stir in the chopped coriander, parsley, and lemon juice.