Harissa Roast Vegetables
Serving: 2| Cooking time: 40 minutes | Skill: Easy
"A vibrant dish that tastes completely delicious. Sometimes I have it with a simple green salad and other times I pile it over herbed quinoa or other grains - its a really versatile dish." Tash x
For the Roast Vegetables:260g beetroot, halved and each half cut into 4 half moons
220g carrots, roughly chopped on an angle so 2cm thick
180g celeriac, chopped roughly the same size as the beetroot
1tsp sunflower oil
For the Harissa Paste1tsp ground cumin
1tp coriander seeds
1tsp caraway seeds
1/4tsp smoked paprika
Pinch of Himalayan pink salt
85g whole cherry tomatoes
1 chilli, seeds removed and roughly chopped
½ a red onion
2 cloves garlic
- Pre-heat the oven to 175°C
- Peel each of the vegetables and chop as per above. Drizzle with the sunflower oil and roast in the oven for 30-40 minutes until soft.
- Meanwhile make the Harissa paste by roasting the tomatoes in the oven for 5-7 minutes or until the skins start to split. Meanwhile, fry off the spices, red onion and garlic in a pan for 1-2 minutes until the aromas start to release. Combine with the tomatoes and blitz in a food processor or blender until combined and smooth.
- Once the vegetables are ready, smother them in the Harissa paste until generously coated and serve.