1 tbsp chilli infused olive oil
1 cauliflower, broken into florets
350g courgettes, cut into 1cm thick slices
2 red onions, sliced
2 Wholemeal Pitta pieces
2 tsp cumin seeds
150g Low Fat Greek Style Natural Yogurt
2 cloves garlic, crushed
½ x 25g pack curly parsley, finely chopped
30g toasted flaked almonds
1. Preheat the oven to 220°C, gas mark 7. Heat the oil in a large frying pan and fry the cauliflower, courgette and onion for 10 minutes, turning frequently. Tip them into a large roasting tin.
2. Tear the pittas into bitesize pieces and scatter them into the tin with the cumin. Mix well. Bake for 15 minutes until the pitta is toasted.
3. Combine the yogurt, garlic and parsley with a little seasoning. Spoon the vegetables onto serving plates, drizzle with the yogurt and serve with the almonds scattered over the top.
Cook’s tip: To reduce preparation time, use a bag of frozen cauliflower florets instead of the fresh and adjust the cooking time accordingly.
Recipe and image courtesy of Waitrose & Partners