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Top 5 dishes made from rose harissa
1 . Roast carrot and fennel with harissa - vegan
Roast carrot and fennel with harissa - vegan
There were some beautiful big fennel bulbs at the market 😍😍😍 so roasted the fennel with a few carrots and added a bit of heat with a harissa dressing.
Ingredient
1 tbsp
olive oil
1 tbsp
rose harissa
1 handful
flat parsley, roughly chopped
Cooking instructions
* Step 1
Preheat the oven to 200C.
* Step 2
Put the vegetables in a bowl and mix with 1 tbsp oil. Season well. Put on a lined baking tray and roast for 20 mins.
* Step 3
Mix all the dressing ingredients together. Play with the ratios according to your taste.
* Step 4
When the vegetables are ready, top with the parsley and fennel fronds/ carrot tops if using. And drizzle the dressing on top. And enjoy 😋
Note: if there is a photo you can click to enlarge it
2 . Tofu scramble with leeks and rose harissa - vegan
Tofu scramble with leeks and rose harissa - vegan
Inspired by Sam’s delicious recipe and Ottolenghi too.
https://cookpad.com/uk/recipes/6612856-quick-tofu-scramble
Ingredient
1/2 tbsp
olive oil
1/2-1 tbsp
rose harissa
Cooking instructions
* Step 1
Preheat the oil in a pan. Add the onion and sauté for 10 mins or so until soft.
* Step 2
Add the leek and sauté for another 5-10 mins til the leeks are tender.
* Step 3
Add the harissa and sauté for a couple of minutes.
* Step 4
Add the tofu. Break the tofu up a bit so it starts to resemble scrambled eggs in texture. Heat through for a couple of mins.
* Step 5
Enjoy with some sourdough toast and / or salad 😋
Note: if there is a photo you can click to enlarge it
3 . Roasted vegetables: the rose harissa mix
Roasted vegetables: the rose harissa mix
I often roast vegetables so as well as varying the vegetables, i also use different herbs/ sauces to mix it up a bit. I love rose harissa and feta so this is a perfect combination 💖
I mixed the vegetables with some rocket and maftoul (freekeh, pearl couscous, couscous or bulgar would also work beautifully) to serve.
Ingredient
3 cloves
garlic, peeled and whole
2 tbsp
olive oil
1 tbsp
rose harissa
1 tsp
runny honey
1 tsp
cumin seeds
2 tbsp
greek yogurt
1 tbsp
tahini
Handful
fresh parsley leaves
Cooking instructions
* Step 1
Preheat oven to 220C.
* Step 2
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.
* Step 3
Mix the rest of the vegetables with another tbsp of oil, the harissa, honey, cumin and salt.
* Step 4
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.
* Step 5
When the vegetables are pretty nearly done, add the feta to the vegetables for about 5 mins.
* Step 6
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 😁
* Step 7
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 😋
Note: if there is a photo you can click to enlarge it
4 . Fridge forage frittata
Fridge forage frittata
A really simple, quick way to use up leftover vegetables and herbs, with the addition of rose harissa which I add to everything these days!
Ingredient
2-3 cloves
garlic, finely sliced
4
eggs
1 teaspoon
rose harissa
Cooking instructions
* Step 1
Finely slice and soften the leek, onion or spring onions, and the garlic over a medium heat with a splash of oil or a knob of butter.
* Step 2
Meanwhile, preheat your oven to 180C. Line a baking tin with greaseproof paper - this is important to stop the frittata from sticking to the tin.
* Step 3
Chop leftover cooked vegetables into fairly small chunks, and add to the pan to stir through. Take off the heat.
* Step 4
Beat the eggs, season with salt and pepper, grate or crumble in cheese and stir in the harissa.
* Step 5
Finely chop and stir in dill if you have it.
* Step 6
Add the vegetables to the lined tin and pour over the egg mixture. Mix gently.
* Step 7
Place in the oven for 20 minutes or so until golden and set.
* Step 8
Delicious with a salad. Or I like to stuff it into a pitta with salad.
Note: if there is a photo you can click to enlarge it
5 . Harissa roasted squash and cauliflower salad
Harissa roasted squash and cauliflower salad
My friend Rachel is a nutritionist and has just started sharing deliciously balanced and healthy recipes, packed full of yummy flavours and this one is no exception. Her original recipe uses feta cheese but my version used halloumi as I had some to use up. All credit to Rachel for this burst of colour on the plate.
Ingredient
1 tin
chickpeas drained
4 tbsp
rose harissa
4 tbsp
Extra virgin olive oil
Handful
fresh chopped mint leaves
4 tbsp
pomegranate seeds
1/4 cup
extra virgin olive oil
1 Tbsp
tahini
1 Tsp
whole grain mustard
1 Tbsp
maple syrup
2 Tbsp
fresh lemon juice
1 splash
cold water to loosen
Cooking instructions
* Step 1
Preheat oven to 180 degrees see. Prep the veg. Place the cauliflower and squash on a large baking tray and coat in 2tbsp harissa and 2tbsp olive oil. Roast in the oven for 20 mins
* Step 2
Remove the tray from the oven. Add the shallots, chickpeas and mix in the remaining harissa and salt. Roast for another 20 minutes.
* Step 3
Prepare the salad dressing by mixing together. Taste and adjust as required.
* Step 4
Just before the remaining 20 minutes are up, slice and fry the halloumi on a griddle pan until beautifully brown.
* Step 5
Assemble the salad by mixing the roasted veg, mint, pomegranate seeds and halloumi. Drizzle with dressing and serve.
Note: if there is a photo you can click to enlarge it
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