A fresh summery dish.
The pomegranate seeds at the end provide a perfect cooling burst of flavour.
COOKING TIME (INCLUDES PREPARATION TIME): 50 MINUTES
1 Cucumber - £0.50
Garlic - £0.30
1 Bunch of Mint - £0.70
1 Lemon - £0.30
A Pot of Yoghurt - £0.90
Pomegranate Seeds - £1.00
4 Pittas - £0.50
Garam Masala - £0.85
Cayenne Pepper - £0.85
400g of Chickpeas - £0.50
1 Red Onion - £0.17
3 Courgettes - £1.13
2 Peppers (Not Green) - £1.00
1 Cauliflower - £1.00
Total Cost - £9.70 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 180°C/356°F.
Finely chop the courgettes, red onion and peppers into bite-size pieces. Break cauliflower up into little florets. Place on a baking tray. Pour in a tin of chickpeas with some of the starchy water.
Pour over a good glug of olive oil, add two heaped teaspoons of cayenne pepper, two heaped teaspoons of garam masala, a sprinkle of salt and pepper, and mix everything together. Place in oven for 30 minutes.
Tzatziki time. Pour a pot of yoghurt into a bowl. Add a small bunch of finely chopped mint, the juice of one lemon, and one grated cucumber. Grate in a clove of garlic, season well and mix it all together.
After 30 minutes, remove the vegetables from the oven, mix them about, and then place back in the oven for 15 more minutes.
Assemble time. Take a warm pitta. Load it with your spiced vegetables, tzatziki, pomegranate seeds, some more vegetables, more tzatziki, more pomegranate seeds, and TUCK IN!