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Harissa Roasted Squash, Carrots and Chickpeas with Lemony Yogurt
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Serves: 4
This is a filling veggie meal with a touch of North African heat thanks to the addition of harissa. Feta cheese goes really well with this dish, so if you don't need it to be vegan, add it crumbled to the dressing for an extra layer of flavour. If you have any of the veg mix left over, blitz it up with some stock to make a soup and drizzle over the yogurt dressing. Looking for more savoury traybake recipes? We’ve got you covered.
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Ingredients
- 400g carrots with tops, peeled and sliced in half and quartered, if large
- 1 butternut squash, peeled, deseeded and sliced into half moons
- 6 tbsp olive oil
- 1 tbsp harissa paste
- 2 400g tins of chickpeas, drained and rinsed
- 50g pumpkin seeds
- 30g flat-leaf parsley, chopped
- 200g greek or coconut yogurt
- 1 lemon, zest and juice
- 1 large handful pea shoot salad
- 1 tbsp extra virgin olive oil
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. When preparing your carrots remove the tops leaving 3cm of the stalks. Save the tops to make pesto. Place the squash and carrots into a large roasting tin along with the olive oil, harissa paste, some salt and pepper. Give everything a good mix and cook for 25 mins.
Step 2
Remove the roasting tin and add the chickpeas and pumpkin seeds, stirring them through thoroughly. Return the tin to the oven for a further 20 mins.
Step 3
While the vegetables are cooking, make the dressing by combining the yogurt with the lemon zest and juice and oil, plus some seasoning.
Step 4
Remove the tray from the oven, drizzle over the dressing and scatter with the salad and parsley.
Shop the ingredients
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Ocado Flat Leaf Parsley 30g
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The Coconut Collaborative Dairy Free Natural Coconut Yoghurt Alternative 350g
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