500g |
charlotte potatoes, sliced just under 1cm thick |
5 tablespoons |
olive oil, plus extra for greasing |
2 teaspoons |
ground cumin |
2 |
aubergines, sliced into 1cm rounds |
400g |
spinach, blanched in boiling water then squeezed out |
1 |
lemon, zested, plus wedges to serve |
3 |
large tomatoes, sliced 5mm thick |
or 6 |
smaller tomatoes, sliced 5mm thick |
6 |
garlic cloves, crushed |
300g |
white short-grain rice, soaked in cold water for 30 minutes |
625ml |
hot vegetable stock |
1 teaspoon |
ground turmeric |
1 teaspoon |
ground cinnamon |
1 teaspoon |
ground allspice |
1 teaspoon |
freshly grated nutmeg |
handful |
mint leaves |
|
salt |
|
black pepper |
|
tzatziki, to serve |