Layerment

What you need is a cast iron griddle pan like this

cast iron griddle pan

(not an aluminium one – they’re crap)

Plus your usual pots and pans.

1 large aubergine, sliced lengthways into ‘steaks’
1 courgette, sliced lengthways
1 red pepper, sliced thinly
handful of red split lentils, cooked and drained
tin of peeled plum tomatoes, seived
tomato puree
1-2tsp paprika
1/4tsp chilli powder or a fresh chilli, de-seeded
Pack of quinoa
1 onion
1-2 cloves garlic
cooking oil
1 pack of tofu, sliced into ‘steaks’
some salad leaves (watercress, rocket, baby spinach)
wholegrain mustard

Start cooking the quinoa as to the instructions on the packet.

Chop the onion finely, fry in cooking oil on low heat until translucent and soft.

While the onion’s cooking, heat the griddle pan and put in the red pepper.

While the red pepper’s cooking, grate the garlic into the cooked onion.

finely chop or grate the de-seeded chilli into the onion (or simply add the chilli powder).

add the paprika and tomato puree, stir and add the seived tomatoes.

bring to the boil, add the lentils, turn right down and simmer while you continue to griddle the vegetables and tofu.

(Since you’ll be cooking the veg in batches, put the cooked ones on a plate in the oven on its lowest setting to keep them warm)

Once it’s all cooked, layer aubergine, courgette, tofu on a hot plate. Spoon the lentil/tomato stuff over the top of this mixture. Serve with the quinoa, the red peppers and the salad leaves, spooning mustard over the salad leaves.

The vegetables (especially the aubergine) have a lovely smoky flavour.

For an interesting variation on this recipe, You could try spreading a very thin layer of mustard inbetween one or two of the vegetable layers, rather than putting it on the salad leaves. Use extra virgin olive oil on the leaves instead.

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