Tajine With Apricots And Nuts
- Black Pepper
- 500g veggie slices
- 4 spring onions
- 50g dried plumbs soaked in orange juice
- 50g dried apricots soaked in apple juice
- 50g sliced toasted nuts
- 2 potatoes cut in cubes
- 2 fresh mint sprigs
- Extravirgin olive oil
Heat abundant oil in a pan, preferably a clay tajine, and simmer the onion roughly cut. Drain the plums and apricots from the juices and cut into slices. Keep the juice for cooking.
Add the veggie dices and let it melt with all the other flavours. Add the plumbs and apricots, potatoes and nuts. Pour over both juices and cook until the potatoes are soft. Season before serving and add the mint sprigs and so obtain a really unique taste.