Inspired by the Moroccan souks
Inspired by North African spices and developed with our award winning Cornish Head Chef Chris Eden, our 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.
- 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
- Place couscous in a bowl and pour 150ml of boiling water on top. Cover with a plate and allow the water to be absorbed.
- 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.
- Place into a serving dish and chill until needed.