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Vegetable Tumbet: Sunshine on a plate

Sunshine on a plate: This tasty vegetable Tumbet is from our ambassador @laurenlovatts new cookbook called Mind Food which focuses on positive mental health through food.

This amazing vegetable dish uses lots of hearty veggies such as aubergine and potatoes and is layered with a fresh parsley and hemp pesto and a smoked arrabbiata sauce.

Who wants to give it a try?

Ingredients
  • Oregano Arrabbiata
  • 3-4 tbsp Good Hemp Oil
  • 1 red onion + 1 garlic clove crushed + 1 fresh red chilli sliced
  • 1 tbsp smoked paprika, 1 tbsp dried oregano, 1 sprig Rosemary
  • 400ml tomato passata
  • Hemp and Parsley Pesto
  • 1 bunch of parsley + zest of 1 lemon
  • 100g Good Hemp Seeds
  • 1 tbsp nutritional yeast + 1/2 tsp chilli flakes + 1/2tsp sea salt
  • 100ml Olive oil
  • Tumbet
  • 1 large potato
  • 1 Aubergine
  • 1 Courgette

Method

1

Slice each of the Tumbet vegetables into half cm rounds, making sure they are all really even, as this will greatly affect the end result. Take your time here.

2

You will need a few large baking trays to lay out all of the vegetables. Drizzle each tray with a very generous amount of olive oil and a pinch of salt, then place the potatoes on one tray, aubergine and courgette on the other, as these may take a little less time to cook. Rub each and every vegetable round in the salt oil so they are well covered. Lay them out flat over the trays and place them in the oven. Turn the vegetables over after 15 minutes, then cook for at least 30 minutes until they are golden brown.

3

While the vegetables roast, heat a saucepan with 2 tbsp of the remaining olive oil and add the finely chopped onion with a pinch of salt. Cook the onion on a very low heat for at least ten minutes until cooked and soft but not too golden.

4

Once the onion is cooked, add the chopped chili and garlic, then cook for a further two minutes to release their wonderful aroma. Then add the smoked paprika and cook for one more . Add the passata to the pan with an equal amount of water, then add the herbs at this point and cook to reduce the sauce for 20 minutes until it is thick and silky, stirring every now and then to make sure the sauce isn’t sticking to the base of the pan.

5

Wash and chop the parsley using the stalks as well. Place into a food processor with half the hemp seeds, lemon zest and juice and seasonings, pulse until well combined then stream in the oil gradually. When the ingredients are combined add the second half of the hemp seeds.

6

To serve, place a spoonful of smoking hot tomato sauce onto your plate followed by vegetables delicately layered with a spoonful of pesto in between each one. Finish with salt and freshly cracked black pepper and enjoy!