Harissa Baked Veg with White Bean Puree
White Bean Puree
· 2 tablespoons (15 ml) olive oil
· 1 medium onion, diced
· 1 garlic clove, finely chopped
· 1 x 400g can cannellini beans, (or any soft white bean) drained & rinsed
· 2 tablespoons (15 ml) lemon juice
· 2 tablespoons (15 ml) extra-virgin olive oil
· Handful chopped parsley – for serving
· 60ml olive oil
· 1-2 tablespoons harissa* (or chili paste)
· 2 tablespoons maple syrup, plus extra to taste
· 1 teaspoon ground cinnamon
· 2 tablespoons (30 ml) red wine vinegar (any vinegar will do)
· 1 teaspoon dried oregano
· Sea salt flakes + black pepper to taste
· 1 courgette, cut into batons
· 1 red onion, cut into wedges
· 1 aubergine cut into chunks
· 2 red peppers, cut into batons
· 1 yellow pepper, cut into batons
· 400g cherry tomatoes
· ½ lemon, zested
White Bean Puree
· Fry the chopped onion in a little olive oil
· Then add the chopped garlic after 2 minutes
· Tip the drained cannellini beans and the other ingredients (except the parsley) into a food processor and blend.
· You have the choice to make this very smooth, or a little rougher & more texture
· The white bean puree can be served as a dip with crackers or a base for vegetables, fish or chicken
Harissa Baked Veg
1. Preheat oven to 350°F (180C FAN)
2. Mix all the sauce ingredients in a bowl
1. Cut the vegetables into equal sizes
2. Then put all Mediterranean vegetables onto an oven tray.
3. Zest the lemon and sprinkle over the vegetables.
4. Then pour the sauce over the veg before roasting for 30 - 40 minutes. (toss them to ensure they are covered in sauce after 20 minutes)
5. Continue baking the veg until some pieces are caramelized.
6. Serve the baked veg on the white bean puree and sprinkle with the chopped parsley.
*NOTE: Harissa is a North African paste that’s not as hot as straight chili paste. If you can get Rose Harissa – even better. Harissa is likely to be made up with paprika, chilli, oil, garlic, salt, cumin, coriander, caraway, citric acid.