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“A recipe by Bill Granger inspired by a trip to Byron Bay. I haven't tried this yet but it sounds amazing.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place onion, bay leaves, 500ml juice and 250ml water in a pan.
  2. Bring to the boil over medium-high heat, then simmer for 1 minute.
  3. Add chickpeas, cumin and coriander, then cook for a further minute.
  4. Add cauliflower, eggplant and olives, then cover and cook for 3 minutes.
  5. Add zucchini and remaining 125ml juice, cover and cook for 2 minutes.
  6. Add parsley, orange cubes and oil, then season with salt and pepper.
  7. Remove from heat and stir.
  8. Cover and stand for 2-3 minutes.
  9. Serve with zest and extra parsley.

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