Harissa-Roasted Squash, Carrots and Chickpeas with Lemony Yogurt and Salad Sprouts
Harissa always adds a little kick to traditional veg – so give yourself a heaping helping of roasted produce and cool it down with the creamy dressing.
Serves 4 Total Time 45 mins.
- 400g carrots with tops, peeled and sliced in half and quartered, if large
- 1 butternut squash, peeled, deseeded and sliced into half moons
- 6tbsp olive oil
- 1tbsp harissa paste
- 2 x 400g tins of chickpeas, drained and rinsed
- 50g pumpkin seeds
- 2 packs of Growing Underground Superfood Mix
- 30g flat leaf parsley, chopped
- 200g greek or coconut yogurt
- Zest and juice of 1 lemon
- 1 tbsp extra virgin olive oil
1. Preheat the oven to 200°C/180°C, fan/gas 6. When preparing your carrots remove the tops leaving 3cm of the stalks. Save the tops to make pesto. Place the squash and carrots into a large roasting tin along with the olive oil, harissa paste, plus some salt and pepper. Give everything a good mix and cook for 25 mins.
2. Remove the roasting tin and add the chickpeas and pumpkin seeds, stirring them through thoroughly. Return the tin to the oven for a further 20 mins.
3. While the vegetables are cooking, make the dressing by combining the yogurt with the lemon zest, juice and oil, plus some seasoning.
4. Remove the tray from the oven, drizzle over the dressing and scatter with the salad sprouts and parsley.
Cook’s tip: Feta cheese goes really well with this dish, so add it crumbled to the dressing for an extra layer of flavour. If you have any veg mix left over, blitz it up with some stock to make a soup, then drizzle over the yogurt dressing.