Michel Roux's Summer Vegetable Pastilla with Harissa Recipe | Food Network UK
This mouth-watering recipe is ready in just and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Food processor
- Tart pan
- Saute pan
- Baking sheet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Pastry brush
- Spoon
- Plate
Ingredients
- 12 feuille de brique sheets
- 3 tbsp extra virgin olive oil
- 200g beans, cut into 1 inch pieces
- 3 courgette flowers, roughly chopped
- 2 new season onions, finely sliced
- Mangetout, trimmed and roughly chopped
- 200g fresh peas
- 200g broadbeans, blanched and podded
- Black, green and purple stoned olives, roughly chopped
- Radish tops from 8 radishes
- 12 leaves basil, roughly torn
- 50ml extra virgin olive oil for brushing
- Salt, pepper
- 5 long red chillies, trimmed and thickly sliced
- 2 garlic cloves, peeled and roughly chopped
- 100g roasted red pepper, thickly sliced
- 100ml extra virgin olive oil
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