Harissa-Roasted Roots With Feta, Almonds & Chickpeas
Harissa-Roasted Roots With Feta, Almonds & Chickpeas

Harissa-Roasted Roots With Feta, Almonds & Chickpeas

This is a simple but flavourful meal that packs a serious punch thanks to the harissa – a chilli paste flavoured with garlic, spices and often rose petals, too. Don't worry about it making it from scratch, though. Store-bought rose harissa is what makes this recipe so easy.

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Serves 4
Total Time
1 Hour 30 Minutes
½ celeriac, chopped into 5cm pieces
1 large sweet potato, chopped into 5cm pieces
8 new potatoes, chopped into 5cm pieces
2 carrots, chopped into 5cm pieces
2 parsnips, chopped into 5cm pieces
3 medium red onions, peeled & quartered
1 whole bulb of garlic, peeled
4 tbsp of olive oil
1 preserved lemon, finely chopped
1 tbsp of preserved lemon brine, from the jar
4 tbsp of rose harissa paste
1 × 400g tin of chickpeas, drained (or 240g of cooked chickpeas)
1 × 80g bag of rocket, spinach and watercress
200g of feta cheese, crumbled
15g of mint, roughly chopped
15g of flat-leaf parsley, roughly chopped
75g of toasted flaked almonds
Salt & freshly ground black pepper
Step 1

Heat the oven to 200°C/400°F/gas mark 6.

Step 2

Arrange the root vegetables, onions and garlic on a large oven tray in a single layer. Drizzle with half of the olive oil and season with a small amount of salt and pepper. Toss to coat the vegetables evenly in a thin layer of oil and seasoning and roast in the oven for 35 minutes.

Step 3

In a large bowl, mix the remaining olive oil with the preserved lemon and brine, harissa and chickpeas.

Step 4

Remove the oven tray from the oven and add the harissa-chickpea mixture. Toss again, to coat all the vegetables, and return to the oven for a further 35-40 minutes until the vegetables are tender and beginning to char.

Step 5

To serve, divide the rocket, spinach and watercress salad between 4 plates, then top
each with an equal amount of the roasted roots, feta, mint, parsley and almonds. Finally, drizzle over any oil left over in the roasting tray. Eat immediately.

Leon Happy One Pot Vegetarian by Rebecca Seal & Chantal Symons is published by Mitchell Beazley, 17.99. Visit OctopusBooks.co.uk.

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