Grilled Veg Caviar & Garlic Cream
Clock Image
Prep: 30 mins
Cook: 30-40 mins
Tonight you’re going to grill a plethora of organic veg till they’re smoky and then chop them to make a veggie friendly caviar. Fennel flatbreads and garlicky cream make this one posh, dippable dinner.
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703 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A bulb of garlic
  • 1 aubergine
  • 1 pointed red pepper
  • 2 tomatoes
  • 1 red onion
  • A 150g pot of plain flour
  • 2 tsp fennel seeds
  • 1 orange
  • Half a 227g pot of soured cream
  • A handful of flat leaf parsley
  • A handful of basil
From your kitchen
  • 2½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 85ml cold water
You'll need
  • Foil
  • Baking tray
  • A couple of bowls
  • Rolling pin
  • Frying pan or griddle pan
Step by step this way
  • 1.

    Heat your grill to its highest setting. Pull off two cloves of garlic to save for your Milanese Risotto. Pull the remaining cloves apart and wrap loosely in a square of foil. Pop on a tray under the grill for 10 mins while you prepare your veg.

  • 2.

    Slice the aubergine in half lengthways. Score the flesh with a sharp knife in a criss cross pattern. Take care not to cut through to the skin. Slice your tomatoes in half. Cut the pepper in half and remove the seeds and white pith. Peel and chop the onion into quarters.

  • 3.

    Take the hot tray with the garlic from under the grill. Place all the veg, skin side down, on the tray. Drizzle with 2 tbsp olive oil. Season. Pop under the grill for 10 mins. After 10 mins, the pepper should be soft and the edges blackened. Slide the pepper onto a plate. Turn the aubergine flesh side down.

  • 4.

    Grill the veg and garlic for 5 more mins or till soft but not blackened. Leave to cool, then roughly chop all the veg. Pop in a bowl. Put the garlic to one side.

  • 5.

    While the veg are cooking, tip the flour into a bowl with the fennel seeds, a pinch of salt, ½ tbsp oil and 85 ml cold water. Knead to form a dough. Cover and leave till you’re just about ready to serve.

  • 6.

    Zest and juice the orange. Squeeze the garlic from their skins and mash with the back of a knife. Spoon half the soured cream into a bowl and add the orange zest, juice and most of the garlic. Taste and add more if desired. Chop the parsley and basil leaves.

  • 7.

    Divide the fennel dough into four balls. Roll into thin rounds. Heat a frying pan or griddle. Cook each flat bread for 2 mins on each side. Roughly chop the parsley and basil and stir through the veg caviar. Serve the caviar with the flatbreads and garlic cream.

  • Tip

    Cream team
    Swirl a creamy spoonful of your leftover soured cream through a vegetable soup, for extra richness, or crumble in some blue cheese and chopped chives to turn it into a speedy dip.