Turk­ish rata­touille with yo­gurt sauce

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Turk­ish rata­touille with yo­gurt sauce 35 MIN­UTES | SERVES 2 | EASY | V LC

green pep­per 1, quar­tered red pep­per Ω, halved aubergine Ω, cut into chunks cour­gette 1, cut into ba­tons red chilli 1, halved cherry toma­toes 100g, on the vine olive oil 1 tbsp flat-leaf pars­ley a small bunch, leaves torn chilli oil to serve (op­tional) flat­breads to serve YO­GURT SAUCE fat-free greek yo­gurt 100ml le­mon 1, zested and juiced dill chopped to make 1 tbsp sumac 1 tsp • Heat the grill to high. Toss the pep­pers, aubergine, cour­gette, red chilli and cherry toma­toes with the olive oil and sea­son. Put in a large roast­ing tin and grill for 20-25 min­utes un­til charred and re­ally soft. Tip ev­ery­thing into a bowl, cover with cling­film and leave for 10 min­utes. • For the sauce, mix all of the in­gre­di­ents, adding 1-2 tbsp of wa­ter if a lit­tle thick. • Pile the charred vegeta­bles onto a plat­ter with the pars­ley, driz­zle with the yo­gurt dress­ing and a lit­tle chilli oil, if us­ing, and serve with the flat­breads. PER SERV­ING 171 KCALS | FAT 9.1G | SAT­U­RATES 2.4G CARBS 11.5G | SUG­ARS 11G | FI­BRE 8.3G PRO­TEIN 6.4G | SALT 0.1G

low fat

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