Name: Stonehenge Veg
Yield: Serves 4
Cuisine: Asia
Ingredients: 400 g (14 oz) mature spinach, thick stems and veins removed; 2 yellow courgettes, 12 cm (4½ in) long; drizzle of extra virgin olive oil; juice of 1 lemon; sprig of rosemary, chopped; 1 tbsp coriander pesto; 40 g (1½ oz) fresh breadcrumbs; handful of basil leaves, shredded; 4 each of baby aubergines, large ceps and tomatoes; 2 green courgettes, 12 cm (4½ in) long; splash of red wine; salt and black pepper; 30 g (1¼ oz) sun-dried tomatoes, drained; 175 g (6 oz) mashed potatoes; 100 g (3½ oz) ricotta cheese; knob of butter; 25 g (1 oz) Parmesan cheese, grated; handful of parsley leaves, chopped; 55 g (2 oz) butter; 1 tbsp olive oil; 2 shallots, finely chopped; 2 garlic cloves, finely chopped; 1 tomato, skinned, seeded and diced; about 400 ml (14 fl oz) boiling vegetable stock; 100 g (3½ oz) soft rindless goat’s cheese; 200 g (7 oz) ready-prepared couscous; 40 g (1½ oz) green lentils; oil, for brushing

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Stonehenge Veg

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