Ingredients:
375 g pack ready-rolled puff pastry
200 g reduced-fat houmous
50 g small broccoli florets
2 courgettes, thickly sliced
2 small sweet potatoes, thinly sliced
1 onion, cut into wedges
1 egg yolk mixed with 1 tbsp milk, for glazing
1 each red and yellow peppers, deseeded and cut into chunks
2 tbsp chopped fresh coriander
1 tbsp olive oil
2 tsp cumin seeds
Finely grated zest of 1 lemon
[Source: Delicious Magazine]
How To Make:
1. Preheat oven to 220C degrees.
2. In a baking pan, combine onion, broccoli, peppers and courgettes. Add cumin and oil. Bake for 30 minutes.
3. Remove from the oven, then mix with houmous, Lemon Zest and coriander. Lower the oven temperature to 200C degrees.
4. Cut the pastry into two parts square. Place 1 slice in the pan, then cover with slices of sweet potato. Add grilled vegetables on top of sweet potatoes, then brush border with egg glaze.
5. Add the remaining pastry, exaggerated by the edges to close. Then brush with egg.
6. Make a slit incision in the pastry. Bake for 25-30 minutes, until golden brown.
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