Saturday evening rotis and epic dessert

On Saturday evening we had a very simple but utterly delicious meal at Chateau Mallencolly. I am very fond of rotis and the combination of veggies, chickpea spread and sundried tomatoes was epic. The banana dessert is always a winner. We added some dragonfruit (obtained at Fruit & Veg City) just cos. They are very odd-looking fruits - bright pink with yellow "scales" and inside they are translucent white with small black pips. It doesn't have a distinctive taste but went well with boozy bananas and ice cream.

Menu:

Main course
Rotis with roast vegetables, curried chickpea spread and sundried tomatoes

Dessert
Bananas with rum banana sauce, soy ice crem and dragonfruit

Recipes

Rotis
We used shop-bought brown bread flour rotis which you can freeze, thaw and heat in a frying pan.

Roasted veggies
Yellow peppers
Red peppers
Red onions
Baby brinjal
Green asparagus spears
Garlic cloves

Place in roasting dish, drizzle with olive oil and roast in the oven at 200 dec C for about 40 minutes

Curried chickpea spread

1 can chickpeas
1 tsp crushed garlic
3 tbsp olive oil
1 level tsp good mild curry powder
Pinch cayenne pepper
Seasoning
And whatever seedy goodness you feel like putting in. We used sunflower seeds

Blend all ingredients until smooth

Sundried tomatoes

Soak dried tomatoes in olive oil, chopped fresh basil and crushed fresh garlic

Bananas with rum banana sauce
At least one banana per person, split into three pieces lengthways
Rum
Banana liqueur

I know it involves flambeing the rum and banana liqueur and cooking the bananas in the sauce but will post the actual amounts later.

Serve with vanilla soy ice cream and dragonfruit balls.

Yum! ^_^