ROAST SQUASH WITH HARISSA CHICKPEAS
TAHINI YOGHURT & DUKKAH
This is based on an Ottolenghi recipe which we’ve used loads since coming across it. It’s an excellent way of using up any stored veg and is quite flexible (we forgot to get dill so we used the coriander we had in the fridge). The Sour Cherry, Habanero & Porter compliments the rose harissa nicely.
Allergens: Nut, Milk, Sulphite & Sesame
Serves 4
1.35kg roasting veg cut into wedges (squash, root veg etc. We used winter festival and marina di choggia squash)
2 tbsp tomato paste
75ml olive oil
500ml vegetable stock
1 x 400g tin chickpeas, drained (240g)
1 tsp rose harissa
40 ml Sour Cherry, Habanero & Porter
1 lemon
10g dill leaves, roughly chopped
3 tbsp dukkahFor the tahini yoghurt:
75g tahini
115g Greek-style yoghurt
2½ tbsp lemon juice
2 garlic cloves, peeled and crushed
Salt and black pepper
Method
Preheat the oven to 220C (200C fan)/425F/gas 7. Add the vegetables, tomato paste, 2 tbsp of oil, a tsp of salt and a good grind of pepper to a large roasting tin. Make sure the tin is big enough to not have the veg too stacked on top of each other. Toss everything together to combine. Pour in the stock, then bake for about 30 minutes depending on your oven.Meanwhile, in a medium bowl toss together the chickpeas, harissa, Sour Cherry + habanero + porter chilli sauce, 2 tbsp of oil and a pinch of salt and set aside.When ready, spoon the chickpea mixture all over the vegetables and turn up the oven to 240C (220C fan)/450F/gas 9. Return to the oven and bake for about another 20 minutes, or until everything is nicely coloured and the vegetables are well cooked to how you like them. We still like a little bit of firmness to root veg but prefer our squash proper squishy. Set aside to cool slightly, for about 10-15 minutes.Meanwhile, remove all pips from the lemon, pull it into segments and roughly chop them. Transfer this and any juices collected to a bowl along with the dill and remaining tablespoon of oil.In a separate bowl, whisk together all the ingredients for the tahini yoghurt with 55ml of water and a ¼ tsp of salt until smooth and pourable.Spoon a good amount of the tahini-yoghurt over the veg followed by all of the dill mixture. Lastly, sprinkle over the dukkah and serve the remaining tahini yoghurt alongside.