Curry ratatouille and couscous (bowl)

(For 4 bowls)

Ratatouille:

• 2 punnets Garden Cress
• 1 punnet Rock Chives
• 400gr courgette
• 400gr red pepper
• 400gr yellow pepper
• 400gr small aubergine
• 2 medium red onions
• 2 medium white onions
• 3 medium fresh tomatoes
• 1 tsp finely chopped garlic
• 1 medium sliced green chilli
• 1 tsp curry powder
• 150gr couscous
• 300ml boiling water
• 2 tbsp olive oil
• 4 tbsp plain yoghurt

Yoghurt bread:

• 300gr self-raising flour
• 300gr plain yoghurt
• ½ tsp baking powder
• 50gr melted butter
• 1 tsp finely chopped garlic

Ratatouille:

• Peel and cut the peppers, aubergine, courgette, tomato, and onions into a cube of approx. 1.5cm. Pour the olive oil in a heavy saucepan and add the diced vegetables. Cook covered for 5 minutes, stirring from time to time.  
• Add 150ml of water, the sliced green chilli, the freshly cut Rock Chives, the curry powder and cook covered for a further 20 minutes on low to medium heat. 
• Pour the couscous into a bowl and cover with the remaining 150ml of the boiling water, cover the bowl with a plate and let absorb and rest aside for 10 minutes. 
• Break down the couscous with the back of a fork to make it fluffy and mix in the freshly cooked ratatouille. 
• Serve with the plain yoghurt, the freshly cut Garden Cress and the yoghurt bread. 

Yoghurt bread:

• Mix the finely chopped garlic and butter. 
• Mix the flour, baking powder and yoghurt. 
• Form a dough and let rest for 2 hours in the fridge. 
• Divide the dough into 8 to 10 small balls and lay with a roller pin. 
• Cook each bread on a hot grill and brush with the garlic butter before serving. 

Recipe: Franck Pontais