Serves: 2-4
Preparation time: 30 minutes
Cooking time: 1 hour

Beautiful fresh spring/summery flavours – this is such a simple meal but its incredibly delicious.


For the ratatouille

  • 1 red onion sliced 
  • 2 tbsp olive oil
  • 4 cloves garlic sliced 
  • 1 courgette sliced into medium cubes 
  • 1 aubergine chopped into medium cubes
  • 1 tbsp smoked paprika 
  • 2 tbsp fresh thyme 
  • 1 tsp cumin seeds 
  • 1 tbsp tomato purée 
  • 1 jar 450g roast red peppers drained and chopped up 
  • 1 can crushed tomatoes or tomatoes 
  • 1 tsp balmamic glaze 
  • 1 tsp sea salt flakes
  • Pinch black pepper 
  • Pinch chill flakes – optional 
  • 1 can chickpeas drained
  • 1 tbsp extra virgin olive oil at the end

For the pan griddled bread

  • 2- 4 slices sourdough or bread of choice 
  • 2 tbsp extra virgin olive oil
  • Sprinkle of sea salt flakes

For the toppings

  • Fresh thyme

For the tahini dressing

  • 2 tbsp tahini
  • Juice 1/2 lemon
  • Big pinch sea salt flakes
  • 1 tbsp extra virgin olive oil


1In a large pan, add the oil and then fry the onion for 10 minutes until soft.

2Add the chopped veg and fry for a further 5- 7 minutes until the veg softens.

3Now add in the smoked paprika, thyme, cumin and tomato purée, stir to combine.

4Add the tomatoes and roast peppers, cover and cook for 15 minutes until everything softens.

5You can now add the balsamic, seasonings and chickpeas. Stir to combine and check the seasoning.

6Turn off the heat and add the extra virgin olive oil.

For the pan griddled bread

1Heat a griddle pan to medium.

2Brush some extra virgin olive oil onto all both sides of the bread. Sprinkle with sea salt.

3Add to the pan and toast on one side the flip until toasted on the other side.

For the tahini dressing

1Add all the ingredients to a jar and mix to combine.

Recipe curtesy of Rebel Recipes


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