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- 1 Flat bread
- 2 pots hummus
- Harissa paste
- 1 jar sun dried tomatoes
- 1 zucchini (cut in to slices & griddled)
- 1 small jar olive tapenade
- 1 small jar baba ganoush
- 2 cups cous cous (cooked)
- 1 eggplant (cut into slices & griddled)
- 1 jar roast red peppers
- 1 jar artichokes
- 1/3 butternut squash (cut into slices)
- Handful of green beans (cooked)
- 1/4 cup dried apricots (cut into 1/4’s)
- Small handful flaked almonds
- 1 tin chickpeas
- 1/2 red onion
- 1 clove garlic
- 1 small bunch parsley
- 1 small bunch cilantro
- 1 tsp cumin
- 1 tbsp harissa paste
- pinch salt
- 1/4 cup plain flour
Griddle all the vegetables that griddling & roast the butternut squash slices.
Cut the flatbread to the shape of the cake tin.
Cover the bread with a thin layer of hummus.
Add some Harissa Paste, sun dried tomatoes, olive tapenade & zucchini in a decorative fashion.
Add a layer of cooked cous cous.
Add a layer of eggplant, zucchini, olive tapenade, roast peppers, artichoke & push it down with the back of a spoon.
Add the butternut squash & some baba ganoush.
Add a layer of cous cous & top with green beans, eggplant, apricot & almonds.
Put all the falafel ingredients in a blender & whizz them up into a paste.
Cover the top of the cake with the paste.
Bake at 200℃ (392℉) for 20 minutes.
Take the cake out of the oven & decorate - get as creative as you can & send us a picture - if we really like it we’ll sort out a prize!