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Chermoula Roasted Vegetables and Halloumi with Chickpea Fregola Salad

Chermoula is one of our favourite spice rubs for vegetables, especially vegetables that get cooked on the grill. Here we've used it to season sweet potatoes, aubergines and halloumi. We like to serve this with a salad of giant couscous ("fregola") and chickpeas, seasoned with ras el hanout and harissa. 

To serve this tasty medley, start by piling the fregola salad onto individual plates or a serving platter and top with the barbecued vegetables and slices of Halloumi. Scatter over toasted almonds, drizzle with a little leftover Chermoula, and serve with Harissa Yoghurt Dressing (recipe below). 

Chermoula Roasted Vegetables and Halloumi

Serves: 4

Prep Time: 1 hour

Cook time: 30 minutes

Ingredients

  • 1 medium aubergine
  • 1 large orange sweet potato
  • 1 pack of Halloumi, sliced thickly into 4 slices

Chermoula Marinade

  • 3 garlic cloves, peeled and crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • pinch of chilli flakes
  • 100ml olive oil
  • ¼ tsp salt
  • Juice of ½ lemon

Method

  1. Mix all the Chermoula marinade ingredients together in a small bowl.
  2. Preheat the oven to 180°fan.
  3. Slice the aubergine and unpeeled sweet potato into approx 3cm thick rounds. Brush the sweet potato slices on both sides with the Chermoula, and place onto a baking tray. Bake for 12-15 minutes or until the tip of a knife pierces the surface of the potato and it is slightly soft but not cooked through.
  4. Brush the aubergines on both sides with the Chermoula and set aside on a plate to marinate.
  5. Lay 3-4 alternate slices of sweet potato and aubergine on a board in a row and thread a large metal skewer through the whole row of slices so that they are lying flat side by side along the skewer. Brush all the vegetables with a little more Chermoula.
  6. Place the vegetable skewers on the barbecue grill, making sure that the flames have died down so that you get them cooked evenly. Flip the skewers over a couple of times until golden brown and crispy on both sides.
  7. Brush a little of the oil from the Chermoula mix onto the slices of Halloumi, and barbecue until golden and slightly charred. Take the vegetables off the skewers to serve.

Chickpea Fregola Salad

Ingredients

  • 250g Fregola giant cous cous
  • 1 400g tin chickpeas, drained and rinsed
  • Olive oil for frying
  • 1 red onion sliced
  • 2 garlic cloves, chopped finely
  • 2 tsp ras el hanout spice blend
  • 1 tbsp harissa paste
  • 1 preserved lemon, finely chopped
  • 4 dried apricots, chopped finely
  • Small handful black olives, pitted and halved
  • Juice of ½ lemon
  • Small handful each of parsley, mint and coriander, chopped roughly
  • Salt and pepper

Method

  1. Bring a saucepan of water to a boil and add the Fregola.
  2. Stir and cook for 8 -10 minutes till just tender and al dente. It's easy to overcook Fregola, so slightly undercooking is best to avoid a mushy slimy texture.
  3. Drain the Fregola in a colander and rinse under cold water to prevent it sticking together. Set aside.
  4. Meanwhile, fry the onions in 2 tablespoons of olive oil slowly until soft and golden. Add the garlic and ras el hanout spice blend, and cook for a further minute or two until fragrant.
  5. Add the chickpeas, and cook for 5 minutes stirring occasionally. They need to become slightly toasted but not burnt.
  6. Add the cooked Fregola, harissa paste, preserved lemon, apricots, olives and lemon juice. Stir well and taste for seasoning. Add a pinch of salt if necessary, and plenty of ground pepper. Remove from the heat and add the chopped herbs.
  7. Serve straight away or serve cold.

Harissa Yoghurt Dressing

Ingredients

  • 1 tbsp harissa paste
  • 4 tbsp natural yoghurt
  • 1 tbsp chopped fresh mint
  • 2 tbsp flaked almonds

Method

  1. Mix the harissa with the yoghurt and the mint.
  2. To serve, top with flaked almonds, toasted for a few minutes in a dry pan

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