Roasted vegetables: the rose harissa mix. Combine the harissa paste, olive oil, and salt in large mixing bowl. While the veggies cook, make your tahini yogurt sauce. Crispy chickpeas, creamy sweet potato, and perfectly charred cauliflower, all tossed in a garlicky harissa paste and finished with a drizzle of cool tahini.

Rose adds a fragrant dimension to this wonderful fiery Moroccan condiment. That said, I read about rose harissa the other day and I thought, wouldn't it be cool to give it a try? The truth is, I love to make uncommon combinations of ingredients taste yummy The aroma of the rose petals brings a sweet and subtle perfume to the bright and spicy taste of the chili and red bell peppers. You can have Roasted vegetables: the rose harissa mix using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted vegetables: the rose harissa mix

Prepare of Vegetables to roast eg beetroot, sweet potato, red onion, carrots - cut into even sized pieces eg chunks or batons.
Prepare of garlic, peeled and whole.
You need of olive oil.
You need of rose harissa.
Prepare of runny honey.
You need of cumin seeds.
It's of Generous pinch of salt.
It's of Couple of sprigs of thyme.
Prepare of Some feta.
You need of greek yogurt.
You need of tahini.
Prepare of fresh parsley leaves.
It's of Some pomegranate seeds.

Roasted vegetables stuffed with shallots,baby aubergines and lots more is sure impress your vegetarian guests. Search triple tested recipes from the Good Housekeeping Cookery Team. Mix all the cayenne, cinnamon, turmeric, cumin and garlic granules together in a bowl. I served it with pearl cous cous salad with walnut dukka roasted beets.

Roasted vegetables: the rose harissa mix instructions

Preheat oven to 220C..
If you’re using beetroot, it needs to go in earlier as it takes longer to cook. So mix it with 1 tbsp oil and then put on a lined roasting tray. Roast for about 15-20 mins..
Mix the rest of the vegetables with another tbsp of oil, the harissa, honey, cumin and salt..
Add to the roasting tray with the beetroot. Add a couple of sprigs of thyme. Put back in the oven for 20-30 mins until the vegetables are tender..
When the vegetables are pretty nearly done, add the feta to the vegetables for about 5 mins..
I made a kind of sauce with the greek yogurt and tahini - i put some on the top to serve and then the rest alongside. Not essential but a nice extra 😁.
You can serve as is. I like to stir in the grain so it’s all mixed together. Either way sprinkle some parsley and feta on top. And pomegranate seeds if you have. Enjoy 😋.

To serve, spoon the roasted vegetables over the quinoa. Top with the herby yogurt, the remaining chopped herbs and a sprinkling of pumpkin seeds, if you Harissa roasted swede with Greek yogurt. Root and nut traybake with pomegranate and yogurt dressing. While the potatoes are cooking, put the mixed vegetables, garlic and parsley in a food processor and pulse a few times, until finely chopped but not pureed. While the potatoes are cooking make the harissa yoghurt by simply mixing.