Mop this up with bread and you’ve got yourself a winner! The smokey rose harissa caramelises the veg and creates a delicious chilli oil, paired with a vibrant zesty homous and toasted pine nuts for crunch. You’ll bloody love this!
INGREDIENTS
For the veggies:
2 courgette
1 Romano pepper
2 tbsp olive oil
2 tbsp rose harissa
1 tsp cumin seeds
1 tsp smoked paprika
2 tbsp pine nuts
For the homous:
50g wild garlic
2 tbsp tahini
2 tbsp extra virgin olive oil
1 can butterbeans, drained
1/2 lemon, juiced
METHOD
Heat the oven to 190C fan. Chop up the veg and toss with the harissa marinade and season with salt and pepper. Transfer to a lined baking tray and roast for 25 minutes until cooked. Add the pine nuts to the tray for the final 5 minutes to toast.
2. Blanch the wild garlic in boiling water for 1 minutes then drain and rinse under cold water. Squeeze as much water out as you can and place with the rest of the homous ingredients in a blender and blend until smooth. Taste to season.
3. Spoon the homous onto a plate and pile up the veggies. Serve with bread and enjoy
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