Veg
By Jamie Oliver
Recipe From
400g natural yoghurt
320g ripe cherry tomatoes
extra virgin olive oil
1 tablespoon red wine vinegar
4 cloves of garlic
1 tablespoon fennel seeds
olive oil
1 large leek
320g new potatoes
320g butternut squash
320g courgettes
½ x 700g jar of chickpeas
1 preserved lemon
1 teaspoon rose harissa
50g dried sour cherries
1 pinch of saffron
8 sheets of filo pastry
1 tablespoon sesame seeds
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