DAILY RECIPE: BEETROOT PITTA STUFFED WITH CAULIFLOWER BHAJIS (SERVES 8).
INGREDIENTS? 300g vegan yoghurt alternative ? 2 tbsp coriander, leaves only, roughly chopped, plus extra to serve ? Zest of 1 lemon ? 2 large carrots, cut into very thin strips ? 3 tbsp Co-op white wine vinegar ? 1 tsp Fairtrade caster sugar ? 1 medium cauliflower, trimmed, broken into small florets ? 150g Co-op plain flour ? 1/2 tsp baking powder ? 1 tsp each turmeric, chilli powder and cumin ? 1 onion, thinly sliced ? Vegetable oil, for frying ? 8 Co-op beetroot (or wholemeal) pittas, toasted ? Salad leaves, to serve METHOD Blend the yoghurt alternative, coriander and zest, then set aside.
Combine the carrot, vinegar and sugar in a non-metallic bowl, then toss to coat. Set aside.
For the bhajis: Parboil the cauliflower for 4 mins in a pan of boiling water, then remove with a slotted spoon and cool slightly. Put the flour, baking powder and spices into a large bowl, season, then whisk in 125ml ice-cold water.
The batter needs to be thick, so you may need to adjust the amount of liquid you use slightly.
Stir in the cauliflower and onion until well-coated.
Heat 10cm of oil in a large saucepan, until a small drop of batter changes colour and rises to the top.
Using an ice cream scoop, carefully drop scoopfuls of batter into the hot oil, in batches, and fry for 1-2 mins, turning once. Remove with a slotted spoon and drain on kitchen paper. Cut the pittas open and add a few salad leaves, along with 2-3 bhajis per pitta, then top with the pickled carrot and the yoghurt mixture.
Serve sprinkled with extra coriander.
Courtesy of Co-op - www.coop.co.uk/recipes