A sophisticated vegetarian meal with ras el hanout - a medley of fragrant spices from North Africa.
- Preheat oven to 180C. Grease and line a 1L (4 cup) loaf pan with baking paper, leaving 5cm overhanging the sides. Cut the root vegetables into equal 2cm pieces, drizzle with oil, season and place on a baking paper-lined baking tray. Cover loosely with foil and roast for 15-20 minutes until tender.
- Meanwhile, heat 1 tbs oil in a frypan over medium heat, add the onion and cook for 3-4 minutes until softened. Add the spices, stirring to combine, then remove from heat. Whiz the bread and cashews in a food processor until just combined. Add the chickpeas and pulse to coarsely chop.
- Combine the cooked vegetables, onion and nut mixtures, coriander and egg in a bowl, season and stir to combine. Spoon into loaf pan and bake for 50 minutes or until golden. Set aside for 10 minutes.
- To make the raita, combine yoghurt, cucumber and mint in a bowl and season with salt. Chill for 30 minutes.
- Turn the loaf out of the pan, slice and serve with the cucumber raita.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set