Seasonal Recipes

Harissa Winter Roots

 

2 eggplants
10 baby potatoes
1 bunch carrots
150 gm cooked chickpeas
1 tbls harissa spice
1 tables ground cumin
olive oil
100g feta cheese
watercress or any seasonal greens
½ avocado
salt and pepper

  1. Preheat the oven to 200C
  2. Cut the eggplants into quarters lengthways, then cut each quarter into chunks. Cut the baby potatoes in half. Peel the carrots, trim the tops and add them all to a bowl.
  3. Coat the veggies in a generous amount of olive oil and season with salt, pepper, cumin and harissa spice.
  4. Line a large baking tray with foil and spread the veggies out. (do this in 2 batches so the veggies go nice and crispy)
  5. Roast the veggies for 35 minutes or until they are tender and starting to blacken.
  6. At around the 20 minute mark remove the veggies from the oven and sprinkle the chickpeas over. Give the veggies a good toss and return them to the oven to continue roasting.
  7. Once the veggies are done remove them from the oven and allow to cool.
  8. Serve with cherry tomatoes, slices of avocado, watercress and crumbled feta.