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Moroccan Vegetable

Moroccan Vegetable

Inspired by the Moroccan souks

Inspired by North African spices and developed with our award winning Cornish Head Chef Chris Eden, our Vegan Moroccan Vegetable pasty evokes the wonderful aromas of a Moroccan souk.

This pasty is filled with butternut squash, chickpeas, fruity apricots, dates and flavourful, roasted red piquanté peppers, smothered in a red Harissa and Moroccan Chermoula sauce.

Encased in a light puff pastry, this is sure to tantalize your taste buds with bursts of authentic flavour in every mouthful.

Try our Moroccan Pasty alongside a side dish of fruity couscous

Pairing with this pasty, apricots and pomegranate add sweetness and colour and bring a fruity punch to the couscous. A perfect balance to the spicy kick in the Moroccan flavours.

Ingredients
  • 150g Couscous
  • 50g Red pepper
  • 50g Pomegranate seeds
  • 25g Raisins
  • 50g Dried Mango, diced
  • 1 tblsp Mint, finely chopped
  • 40g Olive Oil
  • 25ml Balsamic Vinegar
Method
  1. Place couscous in a bowl and pour 150ml of boiling water on top. Cover with a plate and allow the water to be absorbed.
  2. Flake up the granules with a fork and tumble in Ramiro peppers, pomegranate, raisins, dried mango, mint, olive oil, Balsamic vinegar and a teaspoon of sea salt.
  3. Place into a serving dish and chill until needed.
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