Baharat Roasted Butternut and Aubergine on Flatbreads
with Fig Jam, Rocket and Feta
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Butternut Squash
1
Aubergine
(May contain Celery)
1
Baharat Spice Mix
Baharat
1
Red Onion
100
Feta Cheese
4
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
40
Fig Jam
40
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel!). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces.
Pop the aubergine and butternut onto a large roasting tray, drizzle with oil and sprinkle over the baharat. Season with salt and pepper. Toss to coat, then arrange in a single layer. TIP: You might need to use two roasting trays, you want everything nicely spaced out. Roast until golden brown and cooked through, 30-35 mins, turning halfway through.
Halve, peel and cut the red onion into 2cm wide wedges. When you turn the roasting vegetables, add the onion wedges and stir through. Return to the oven for the remaining cooking time.
Meanwhile, crumble the feta into small chunks. Pop the flatbreads onto a baking tray and drizzle with olive oil.
About 5 minutes before the vegetables are done, add the fig jam to the roasted vegetables and mix well to coat all the veggies. Return to the oven with the flatbreads on the middle shelf for a further 5 mins.
Divide the flatbreads between plates and top with the roasted vegetables. Top with the rocket and crumbled feta with a drizzle of olive oil over the top. Enjoy!
