Step 1 of 8
Preheat the oven to 180 °C.
Step 2 of 8
Separately steam the cauliflower, broccoli and sweet potato cubes until they are al dente (cooked but still firm to the bite). Place in a bowl, add half the olive oil and half the crushed garlic, then season to taste with mixed herbs, origanum, and BBQ spice. Toss to coat and set aside.
Step 3 of 8
Heat the remaining 15ml olive oil in a pan and stir-fry the onion and sweet pimiento until just soft. Add the soy sauce and the remaining 5ml garlic, then stir in the baby spinach. Set aside.
Step 4 of 8
Prepare the couscous as per the instructions on the box and set aside to cool slightly. Brush the inside of a big oven-proof dish with a little oil, and then brush again with the beaten egg yolk - this will help the couscous layer form a crust.
Step 5 of 8
In a saucepan, mix together the almond milk and the contents of the sachet of KNORR Peri-Peri Sauce. Bring to the boil, stirring. The sauce shouldn't be too thick, so add a little water if necessary.
Step 6 of 8
To assemble the dish, tip the couscous into the baking dish and press down firmly and evenly to create the bottom layer. Spread half the onion/spinach mixture on top. Top with all the cauliflower, broccoli and sweet potato. Spread the remaining onion mixture on top, then pour the prepared Peri-Peri Sauce all over the dish.
Step 7 of 8
Sprinkle the mozzarella cheese on top and at bake at 180°C for 10 minutes, or until the cheese is golden brown and bubbling.
Step 8 of 8
Garnish with fresh coriander and serve hot.
Ingredients
