Vegetarian Moroccan Inspired Bake with Feta

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Vegetarian bake with chickpeas, red lentils courgettes in a ras al hanout spiced tomato stew topped with a creamy feta cheese sauce.

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A warming vegetarian bake of chickpeas, red lentils and tomatoes flavoured with moroccan ras al hanout spices, on a bed of roast courgettes and topped with a bechamel and feta cheese sauce.

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Ingredients: chickpeas, rapeseed oil, onion, carrot, celery, ras al hanout (cumin, coriander, ginger, cinnamon, cardamom, turmeric, peppercorn, saffron, cayenne pepper), paprika, oregano, thyme, tinned tomato, tomato puree, red lentils, courgette, milk, feta (milk), butter (milk), plain flour (wheat flour, calcium carbonate, Iron, niacin, thiamine), salt and pepper.

Cooking instructions from frozen. Not suitable for microwave cooking.

Preheat the oven to 180ºC (fan), 350ºF, Gas 4, remove the film from the container and cook from frozen in the oven for 1 hour and 10 minutes, (35 minutes if defrosted) or until golden brown and piping hot.

Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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