HARISSA VEG­ETABLE AND EGG TRAY BAKE

Super Food Ideas - - FRONT PAGE -

SERVES 4 PREP 15 MIN­UTES

COOK 30 MIN­UTES

2 ta­ble­spoons ex­tra vir­gin olive oil 3 gar­lic cloves, sliced 3 tea­spoons harissa Mid­dle East­ern spice blend 500g Kent pump­kin, peeled, cut into 3cm pieces 1 zuc­chini, cut into 1cm slices 1 red cap­sicum, cut into 3cm pieces 4 red radishes, trimmed, halved 1 car­rot, cut into 1cm slices 100g green beans, trimmed 400g can black eye beans, drained, rinsed 4 eggs Fresh flat-leaf pars­ley leaves, crusty bread and lime wedges, to serve

1 Pre­heat oven to 220°C/200°C fan-forced. Grease a large shal­low bak­ing dish. 2 Com­bine oil, gar­lic, spice blend, pump­kin, zuc­chini, cap­sicum, radish, car­rot and green beans in pre­pared dish. Bake for 20 min­utes or un­til start­ing to char. 3 Sprin­kle over black eye beans. Make 4 in­dents in the veg­eta­bles. Crack 1 egg into each in­dent. Bake for a fur­ther 5 to 8 min­utes or un­til eggs are cooked to your lik­ing and black eye beans are hot. Sprin­kle with pars­ley. Serve with crusty bread and lime wedges. NU­TRI­TION: (per serve) 1779kj; 15.7g fat; 2.8g sat fat; 17.6g pro­tein; 50.8g carbs; 8.4g fi­bre; 207mg chol; 679mg sodium.

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