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This roasted root vegetables with harissa & honey recipe is perfect for a light lunch
- 1½tbsp honey
- 3tbsp rose harissa paste (slightly sweeter than regular harissa paste)
- 3 medium carrots, halved lengthways
- 2 beetroots, trimmed and cut into wedges
- 2 sweet potatoes, quartered lengthways
- 2 red onions, peeled and cut into wedges
- 1 small fennel bulb, trimmed and sliced into segments
- 2-3tbsp olive oil, for drizzling
- 2tbsp za’atar (a Middle Eastern spice mix, from supermarkets)
- A few sprigs of thyme
- Salt and freshly ground black pepper
- 50g (1¾oz) mixed seeds (such as pumpkin and sunflower)
- A dash of soy sauce
- A handful of coriander, roughly chopped
Preheat the oven to 200°C/fan 180°C/gas 6. Mix the honey and harissa paste together in a bowl.
Spread the prepared vegetables out on a large roasting tray and drizzle with the olive oil.
Scatter with the za’atar and thyme sprigs, then season well with salt and freshly ground black pepper.
Roast in the oven for 30 minutes, until the vegetables are tender and caramelising at the edges.
Remove the tray from the oven, drizzle the vegetables with the honey and harissa paste mixture, and roast for a further 10 minutes.
Meanwhile, toast the seeds in a large pan. When beginning to pop and colour, add a dash of soy sauce, take off the heat and mix well.
Scatter over the cooked vegetables, along with the coriander.