Summer Veg Blanket Pie | Jamie Oliver's Meat-Free Meals

By Jamie Oliver · 75 min

Ingredients

Instructions

1. Line a sieve with 3 sheets of kitchen paper, tip in the yoghurt, and gently press so the liquid drips into a bowl. Leave to drain.
2. Halve the tomatoes, season with sea salt and black pepper, drizzle with 2 tablespoons of extra virgin olive oil and the vinegar, toss, and leave to macerate.
3. Preheat the oven to 190°C/375°F/gas 5.
4. Peel and finely slice the garlic, then fry it in a large non-stick ovenproof frying pan over medium heat with the fennel seeds and 2 tablespoons of olive oil for a few minutes, stirring often.
5. While the garlic fries, add the veg to the pan as you prepare it: slice the leek, scrub the potatoes, deseed if needed and chop the squash and courgettes into 2 cm chunks.
6. Cover and cook for 15 minutes, shaking the pan now and then. Remove the lid, add the chickpeas with their juices, and season lightly with salt and pepper.
7. Finely chop the preserved lemon, discarding any pips, and add it to the pan with a drizzle of juice from the jar and the harissa. Fry for a further 15 minutes, stirring occasionally, until beautifully caramelised.
8. Meanwhile, cover the sour cherries and saffron with 300 ml of boiling water and leave for a few minutes. Add them to the pan with the tomatoes, keeping the macerating juices aside.
9. Lay the filo flat and brush it all over with the reserved tomato juices. Scrunch, wave and layer it into the pan, partly tucking it in at the edges.
10. Scatter over the sesame seeds and bake for 25 minutes, until golden and crisp.
11. Transfer the drained yoghurt to a plate, drizzle with a little oil from the harissa jar, and serve with the pie.

Summarized from Jamie Oliver's video. Watch it for the details.

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GarlicTomatoLemonPotatoYoghurtCherry tomatoZucchiniChickpea