Moroccan-style vegetable platter

• rapeseed oil↗2 tbsp
• garlic cloves↗2

  finely chopped

• aubergines↗2

  (about 500g), sliced

• tomatoes↗4

  cut into wedges

• ground cumin↗1 tsp
• coriander10g

  chopped

• parsley↗10g

  chopped

• lemon↗1

  juiced

• flatbreads8
• pack cooked beetroot↗250g

  sliced

• x 80g packs pomegranate seeds2
• mint sprig↗1

  (optional)

• frozen baby broad beans320g
• cumin seeds↗1 tsp
• large garlic cloves↗2
• extra virgin olive oil↗1 tbsp
• smoked paprika↗1 tsp

Step-by-step instructions

1. 1

   For the dip, boil the broad beans for 7 mins, then drain, reserving the cooking water. Tip into a bowl with the cumin, garlic, oil, paprika and 6 tbsp of the reserved water, then blitz using a hand blender until smooth. Spoon into two small bowls.

2. 2

   Heat the oil in a pan over a medium heat and cook the garlic and aubergines, covered, for 10 mins, stirring occasionally until tender and slightly charred. Add the tomatoes and cumin, and cook for 5-10 mins, then turn off the heat. Add the herbs and lemon juice.

3. 3

   Serve half on a platter with one bowl of dip, four flatbreads and half the beetroot, along with the pomegranate seeds and mint, if using. You can warm the flatbreads in a frying pan or microwave before serving. Chill the remainder to eat cold the next day. Will keep covered and chilled for a day.