- 2-3 handfuls of roughly chopped seasonal veg per person
- 1 onion (red or white), thinly sliced
- 1 slice of stale white bread (or a large handful of breadcrumbs)
- 3 garlic cloves, finely chopped
- A good pinch of sea salt
- 15 almonds, finely chopped
- A pinch of chilli powder
- A pinch of ground cinnamon
- A pinch of ground cumin
- A few glugs of olive oil
- A small handful of flat-leaf parsley, finely chopped
- ½ ring of chorizo (optional), sliced into thin rounds
- A lemon, two limes or an orange
Serve the veg with couscous or bundle into a warm tortilla. Scatter the spiced crumb mix over. Add a squeeze of lemon, lime or orange and a bit of grated zest.
1. Get your veg and onion prepped. Set aside.
2. Use a cheese grater, chop or blitz the bread to make fine crumbs. Mix with the garlic, salt, almonds, chilli, cinnamon and cumin.
3. Over medium heat, toast the mix in a dry frying pan till golden. Drizzle in a little olive oil. Stir and cook till crisp. Cool. Mix in the parsley.
4. For the veg, get your wok or large frying pan really hot. Sizzle the onions in a little oil. Toss in the firmer veg, as it cooks slower. Add the softer veg towards the end.
5. Stir throughout. Drizzle in oil, if needed. Season as you go - add cumin, chilli, salt and pepper and a few slices of chorizo, if you fancy.