HARISSA-ROASTED VEGGIES WITH FREEKEH & CARROT SALSA
SERVES 2
100g freekeh
½ small cauliflower, cut into small chunks
200g butternut squash, peeled, deseeded and cut into small chunks 1 tbsp harissa, plus extra to serve ½ tbsp extra virgin olive oil, plus extra for drizzling and frying
½ red onion, roughly chopped 4 cherry tomatoes
100g smoky chickpeas (see recipe above right)
1 handful of baby spinach
For the carrot salsa:
125g carrots, trimmed and cut into chunks
¾ tsp coriander seeds
¼ tsp ground cinnamon
¼ tsp cumin seeds
1 garlic clove, crushed
A scant pinch of chilli powder
¼ tsp salt
1/8 tsp ground black pepper
½ tbsp extra virgin olive oil
25ml water
½ tbsp lemon juice
For the yogurt tahini dressing: 100ml yogurt
½ tbsp tahini
1 garlic clove
¼ tsp salt
To serve:
Half a handful of mint leaves
Half a handful of walnuts Sprinkle of smoked paprika (optional)
1. Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a baking tray with baking paper. Cook the freekeh according to the packet instructions and set aside. Prepare the smoky chickpeas (see top right) – they can be made up to two days ahead.
2. Meanwhile, toss the cauliflower and butternut squash with the harissa and olive oil and arrange on the baking tray with the red onion and tomatoes. Add the carrots for the salsa to one side of the baking tray and drizzle with a little olive oil and sprinkle with salt. Roast for 20 minutes, then remove.
3. Make the carrot salsa. Add the roasted carrots to a food processor with the remaining ingredients for the salsa and process until smooth. Taste and adjust the seasoning with salt and lemon juice.
4. Blend all the ingredients for the yogurt tahini dressing into a smooth sauce and set aside.
5. Heat a frying pan over a mediumhigh heat and add a little olive oil. Sauté the spinach until wilted, then add salt and pepper to taste.
6. Sprinkle the freekeh with salt and divide between bowls. Add the cauliflower, butternut squash, wilted spinach, tomatoes, roasted chickpeas and carrot salsa. Drizzle with the tahini dressing and extra harissa sauce and top with mint and walnuts. Sprinkle over smoked paprika.