Harissa root vegetables with cauliflower rice and creamy tahini

Feeling a bit autumnal so I made make something using seasonal vegetables with a Middle Eastern twist 🙂

(Serves 1)                                                                                                   

  • 100g Beetroot cut into chunks
  • 100g Butternut squash (or any other type of squash) cut into chunks
  • 60g Chickpeas
  • 200g Cauliflower cut into florets
  • Pinch of Cumin
  • Pinch of Cinnamon
  • Pinch of Sugar
  • 2tsp. Extra virgin olive oil
  • 1tsp. Tahini
  • 1tbsp. Low fat natural yoghurt
  • 1tsp. Harissa
  • 100g Cherry tomatoes
  • 1tsp. Tomato puree
  • Small handful of Mint coarsely chopped
  • Salt & Pepper

For the Harissa vegetables and chickpeas:

  1. Pre heat your oven to 200oC
  2. Coat your root vegetables in 1tsp. of the oil as well as the harissa and roast in the oven on a non-stick baking tray (line one with baking parchment) for 25minutes
  3. When 10 minutes are left on the timer add your cherry tomatoes, sugar, cinnamon and tomato puree to a saucepan with a splash of water and once they have broken down slightly add the chickpeas
  4. Serve the vegetables when golden and tender with your chickpeas, ‘rice’ and creamy tahini

For the ‘rice’ and creamy tahini (can be done and put in the oven with the vegetables):

  1. For the ‘rice’ put your cauliflower in a blender and blend until rice grain sized pieces are achieved
  2. Coat your ‘rice’ in 1tsp of olive oil as well as the cumin and spread out thinly on a non-stick baking tray
  3. Roast your ‘rice’ in the oven for 12 minutes at 2000C
  4. Mix the ‘rice’ with the mint
  5. For the creamy tahini mix the tahini with the yoghurt and season with salt


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