Vegetable Tagine with Lemon and Coriander Flatbread

This delicious Moroccan dish excites all with its exotic and fresh flavours.

 100 g PURE OLIVE SPREAD
 1 kg CARROT, PARSNIPS, SWEET POTATO, POTATO, AUBERGINE, PEELED AND CUT INTO CHUNKS
 600 ml VEGETABLE STOCK
 2 tsp CUMIN SEEDS
 2 tsp CORIANDER SEEDS
 PINCH SAFFRON STRANDS
 1 ONION (FINELY CHOPPED)
 2 CLOVES GARLIC (FINELY CHOPPED)
 1 CINNAMON STICK
 JUICE AND 3 STRIPS OF RIND OF 1 LEMON
 6 DRIED APRICOTS (CHOPPED)
 4 DRIED PRUNES (CHOPPED)
 1 COX APPLE (PEELED CORED AND THICKLY SLICED)
 DASH BALSAMIC VINEGAR
 SALT AND FRESHLY GROUND BLACK PEPPER
LEMON AND CORIANDER FLATBREADS:
 100 g PURE SPREAD
 4 MINI NAAN BREADS
 1 tbsp FRESH CORIANDER (CHOPPED)
 GRATED RIND OF HALF A LEMON
 1 tsp LEMON JUICE
 SALT AND FRESHLY GROUND BLACK PEPPER

1

Dry fry the coriander and cumin seeds in a heavy-based frying pan. Grind to a powder.

2

Infuse the saffron in a little warm water.

3

Melt 2 tablespoons of Pure spread in a pan and stir-fry the onion and garlic until golden.

4

Add the remaining Pure spread, cinnamon stick, ground spices and the vegetables and stir-fry for 5 minutes to brown slightly.

5

Cover with the vegetable stock, add the saffron infusion and three strips of lemon zest and bring to the boil.

6

Add the apricots and prunes. Simmer for 15 minutes.

7

Add the apple and simmer for another 10 minutes. Season with balsamic vinegar, lemon juice, and pepper.

8

To make the lemon and coriander Pure spread, put all the ingredients in a bowl and mix together.

9

Spread Mini Naan Breads with the seasoned spread and heat in a moderately hot oven for 3 minutes.