Harissa and Smoked Paprika Roasted Veg with Hazelnuts, Freekah and Feta
The freekeh can be substituted for any other grain/mix of grains. Use whatever veg you have – in the picture I used sweet potato, peppers, onions and aubergine. I also added frozen veggie sausages to the bowl of veggies at the stage when you add the spices, and cooked them along with the veg. Ellie Hopkins
Ingredients:
- 1tbsp harissa paste
- 1tbsp smoked paprika
- 3tbsp fresh coriander
- 25g toasted hazelnuts
- 200g baby aubergines
- 1 red onion, chopped
- Juice of 1 lemon
- 135g feta cheese
- ½ cup freekeh
- 250g courgettes
- 3tbsp olive oil
- 2 bell peppers
Method:
Heat the oven to 170C fan, gas 5.
Put the courgettes, aubergines, onions and peppers in a bowl. Add the harissa paste, smoked paprika and oil plus plenty of seasoning, then toss well to combine. Put onto a lined baking trays and roast until tender, about 35 minutes.
Return to the bowl, add the freekeh, coriander and lemon juice, and mix well. Serve and then scatter over the nuts.
Serves 2.