You can adapt this recipe to include whatever seasonal veg you have available at the moment.
Serves: 6
Prep & Cooking: 60 mins
Ingredients:
- 500g potatoes
- 3 carrots
- 500g courgettes
- 1 aubergine
- 1 medium-sizes onion
- 300g french or flat beans
- a handful of dill
- 5-6 cloves of garlic
From the cupboard and the fridge:
- 10 tablespoons olive oil
- 5 tablespoons cider vinegar
- cooking oil
- 1 teaspoon paprika
- 1 teaspoon turmeric
- salt to taste
- 2 eggs
- 1 cup/250ml milk
- 4 tablespoons flour
Method:
- Cut the potatoes, carrots, courgettes, aubergines and onion into chunks.
- Stir-fry all the chopped vegetables with cooking oil for about 5 mins. Add the paprika, turmeric and salt and keep stirring for another minute. Add a cup of boiling water and leave to simmer for another 10 mins.
- Place the mixture into a deep baking tray and bake at 180°C until golden.
- Mix a topping with the eggs, flour and salt, pour on the top of the moussaka and bake until it turns golden too.
- For the bean salad, steam the beans until they soften.
- Crush the garlic and mix well with the dill, salt, olive oil and cider vinegar.
- Mix the dressing with the beans while they are still warm.
Recipe and image by Pavlina.