Preserved Lemon + Harissa Roasted Veg
This colourful dish with its combo of root vegetables, nutty brown rice and fragrant yogurt, is the perfect side dish to roast chicken in any form. Top with a sprinkling of pumpkin seeds for added crunch.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 40 mins
Ingredients
1 small cauliflower chopped into florets
1 red pepper, deseeded and chopped into large pieces
1 red onion, chopped into wedges
4 carrots, peeled and chopped lengthways
2 tbsp Josh & Sue preserved lemon harissa paste
1tbsp olive oil
250g brown rice, to serve.
1 tbsp pumpkin seeds, to serve. (optional)
For the herby yoghurt
100g natural yoghurt
1 tbsp of Josh & Sue preserved lemon harissa
Juice of half a lemon
½ garlic clove, crushed
1 tbsp chives, chopped
1 tbsp basil, chopped
Method
Preheat the oven to gas 6, 200°C, fan 180°C. Put all of the vegetables in a large shallow roasting tin, spoon over the harissa paste and the olive oil and toss together ensuring an even covering, then season. Roast for 40 mins, turning on occasion. You want some nice charred edges for full flavour.
Meanwhile, mix together the yogurt, harissa paste, lemon, garlic and most of the herbs. Season and set aside.
Cook/ heat the rice according to the packet instructions. To serve, spoon the roasted vegetables over the rice making sure you drizzle any leftover oil from the roasting pan. Top with the herby yogurt, the remaining chopped herbs and a sprinkling of pumpkin seeds, if using.
Hints & Tips
To make this side dish go a little further add a large zucchini or broccoli head to the roasted veg + 60g of rice per extra person.
