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Method Pre-heat the oven to 200°C/Gas Mark 6. Cut the courgettes in half lengthways, then slice and cut each tomato into 8 wedges. Put into a baking dish and drizzle with oil, season and bake at the top of the oven for 20 minutes. Put the couscous into a bowl and pour over 160ml boiling water. Thinly slice the spinach leaves, add to the couscous and mix through. Put the pine nuts into a dry frying pan over a low light and toast until just browned. Mix the houmous, yogurt and lemon juice together. Put the spinach couscous onto a warmed serving platter, pile on the roasted vegetables, drizzle over the hummus dressing and sprinkle with pine nuts, then serve.
See recipe online at
aldi.ie/ recipes
Roasted Tomatoes & Courgettes
SERVES 4 | PREP 15 MINS | COOK 20 MINS
Ingredients • 500g large Vine Tomatoes
• 30g Pine Nuts • 60g Houmous
• 2 large Courgettes • 100g pack Lemon & Coriander Couscous • 80ml Olive Oil Infused with Garlic • 120g Baby Spinach Leaves
• 40g Greek Yogurt • Juice of ½ Lemon • Sea Salt and Black Pepper
Cumin Roasted Cauliflower Salad
Sautéed Spring Greens
7
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