Moroccan harissa is a fairly expensive spice to buy, though one supermarket does do a cheap version. But if you do buy it for one recipe, like the meatball one, you will find it useful for a different flavour in quite a lot of things, especially for adding interest to vegetable dishes. It is subtle and you need very little. One example is this roasted veggie dish which can be eaten as vegetarian main course hot, or as a warm salad, or a side dish for a crowd. You can also vary the vegetables and add to it with whatever takes your fancy.
Roast Moroccan Veg
I largish butternut squash about 2lb in weight roughly(you could use sweet potatoes or another type of pumpkin)
8/10 shallots or small onions cut in quarters
1 tbs harissa
3 tbs olive oil approx plus a little more at the end
Can butter beans or other pulses
Small bunch baby spinach
1 rounded tsp honey
Roast Moroccan Veg
I largish butternut squash about 2lb in weight roughly(you could use sweet potatoes or another type of pumpkin)
8/10 shallots or small onions cut in quarters
1 tbs harissa
3 tbs olive oil approx plus a little more at the end
Can butter beans or other pulses
Small bunch baby spinach
1 rounded tsp honey
- Cut the squash into chunky wedges, deseed and peel.
- Put into a large roasting tin with the shallots or onion pieces.
- Mix the harissa and oil together and pour over the veg. Mix well using your hands. Season with black pepper.
- Roast at No 6 for 20-25 mins until the veg are tender, giving them a shake half way through.
- Then add the drained beans, toss in well and let heat up for another few minutes.
- Out of the oven mix in the spinach so it just starts to wilt. Season and add a little dressing of olive oil and the honey.
- Serve with couscous, or rice, and yoghurt with lemon to garnish.
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