Baby Root Vegetables with Harissa Spiced Yoghurt

 

 

Using Alexandra’s Harissa

 

 

Ingredients:
 

Vegetables

1 bunch baby carrots

1 bunch beetroot

3 parsnips

Handful of almonds, roughly chopped

2 Tbsp coconut oil, melted with 1 Tbsp honey

 

Harissa Dressing

3/4 cup natural unsweetened yoghurt

Juice of 1 lemon

1 Tbsp Alexandra's Harissa

1 Tbsp olive oil

Fresh herbs (optional)

 

 

 

Method:
  1. Preheat oven to 200 degrees C

  2. Cut the carrots and parsnips in quarters or halves lengthways, and the beetroot into quarters

  3. Place in a roasting dish and sprinkle over the almonds

  4. Drizzle with the coconut oil and honey mixture

  5. Season to taste with salt and pepper

  6. Roast for about 30-35 minutes until slightly crisp but cooked through

  7. For the dressing, whisk all ingredients together in a small bowl and season to taste

  8. Serve alongside or drizzle on top of the vegetables, and garnish with herbs

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