Tray-baked coconut omelette with fragrant salad
Serves
6 Class="fa Fa
People
Time Prep
15
Minutes
Time Cooking
70
Minutes
CUISINE
COURSE
Main
Method
Heat Tin They In Over Oven So Roasting To And A Fan/425°f Vegetables And The Sheet Fit The With One Oil, Layer Then Drizzle Aubergines Spread They’re Shake The 220°c/200°c Sweet Tin Olive Baking The Or Easily Potatoes Which In Roll Glossy The
Roast Are Or Tin For The Time Both The Of Shuffling Until 50 And Charred, During Top Shelf The Soft Twice Oven Minutes That On Slightly Once
In, Add Beat And Dill Until And Pop One A And Vegetables Whisk Of Two Very, Salt Herbs Two The Bowl, Ginger, Plus Chopped Third Then Once Together Of Finely To A The Turmeric, Very Into Whisk Coriander Thirds Bined Chop The Thoroughly Coconut Thirds And Mixing Of Milk The The Leaves Break Eggs Them The The Stems, And And Fully Yolks Stems, The Are Again Use Add
Egg And Paper Onto Vegetables Centimetres Minutes With For Cook To Low Around A 20 One Minutes Line Mixture Cool Five Middle Set And To A To Of Two Remove Slide To Depth Tray Until Set And Centimetre Is Greaseproof One Baking Sided For Or The Pour So Shelf 20 Underneath In Side A Roasting X 26 The The
Large Powder Using The Sauce, In In One Water Coloured, A Tablespoon Fish Separately, And Rice Juice Lightly A Thoroughly Of Until Mixing Pan Pestle And A Coarse Dry Toast Meanwhile, To The Bine Bowl A Mortar Then Sugar, Pound Lime
Cooked, Remaining The The Let Five Before Serving Dressing Herbs Powder The Roasted Vegetables And For Toss Rice The Soak In Transfer Into Generously Tip Once Bowl With And Platter Adding Sprinkle Minutes To A
Yoghurt With Salad, And Fragrant A Pile Portion The The Omelette And Big Serve Of Of Dollops
Paratha Consider: serving Also With Flaky, Stretchy Roti Or
Ingredients
2 (about Aubergines Cut Chunks 750g), 3cm Into 3 Medium
(about Into Cut Potatoes 3cm Medium Sweet Chunks 3 800g),
Oil 4tbsp Olive
Coriander, Leaves 25g Picked
20g Picked Dill,
Large 12 Eggs
1⁄2tsp Turmeric Ground
Salt 1⁄2tsp Flaky Sea
15g) Fresh (about Ginger 1tsp Finely Grated
80% Coconut Coconut Solids) 200ml Milk (70
Grain Rice 1tbsp Short
Sugar 1tbsp Caster
Fish Sauce 2tbsp
1 Juice Lime Of
Thai Picked Basil, Leaves 25g
Greek Serve Or To Coconut Yoghurt, Style
Method
They’re Heat One Aubergines And 220°c/200°c The Tin They Olive The Over Or Fit Layer With Potatoes The Then To The Drizzle Fan/425°f Tin Shake And Vegetables In Spread Roll Sheet Baking Sweet Oil, In Glossy A Which The So Roasting Easily Oven
During And For Oven The Of Minutes Twice Or Top Shuffling That Charred, 50 Roast Both Until On Shelf Once Are Tin The Time The Slightly Soft
Two And Very, Yolks The Fully Once Turmeric, Thirds And Whisk The One And And Finely Very Them Pop Coriander Stems, The In, Ginger, Stems, Salt Coconut The The Break Chop And Again Third Eggs Thirds Chopped Two Until A Beat Dill Whisk Then Plus Bowl, Thoroughly Mixing Add Leaves Herbs The Milk Vegetables Use Into Are Of A Of Together The And Add The To Of Bined
X The Pour Two And Set Cook Or Tray Depth Onto With Centimetre Centimetres The Paper Set 20 Of Vegetables 20 To For And Baking Side So Underneath Roasting Five Middle To To Until A And In Minutes Mixture The One Minutes Shelf A Line Egg For 26 Low A Slide One Sided Remove To Greaseproof Cool Is Around
A Pan Large In A Lime The Bine One To Then Juice Water And Tablespoon And Toast Pestle Dry Separately, Coloured, Coarse Bowl Sugar, Until Meanwhile, Of Rice Fish Mortar A Lightly Pound Mixing The Sauce, Powder A Using Thoroughly In
A The Once Transfer Cooked, Remaining For Toss Into To Sprinkle Five Tip Platter Herbs Bowl The Before The With Generously Vegetables Rice Let Dressing And Roasted And Soak Adding In Minutes Powder Serving The
Pile The Dollops The Yoghurt Serve And Portion Omelette With Big Salad, Of And A Of Fragrant
Flaky, Or Consider: serving Stretchy Paratha With Also Roti