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.
- 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.