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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Roasted Red Capsicum and Cauliflower Harissa Traybake

Roasted Red Capsicum and Cauliflower Harissa Traybake

3 red capsicums, in chunks
2 red onions, in chunks
1 cauliflower, chopped into florets
1 garlic bulb, halved
1 ½ tbsp harissa paste
Olive oil
Salt and black pepper
1 tin chickpeas, drained
2 tbsp pumpkin seeds
Fresh herbs
Coconut yoghurt
Pomegranate
4 medium sweet potatoes

Preheat the oven to 160Fan/180*C and line 2 large baking trays with parchment paper or tin foil. Toss together the red capsicum, red onion and cauliflower with a good drizzle of olive oil, the harissa paste and some salt and black pepper. Arrange on the baking tray and nestle in the garlic bulb halves. Roast for 1 hour, adding the chickpeas after 25 minutes and giving everything a good toss. Sprinkle over the pumpkin seeds for the final 5 minutes.

Slice the sweet potatoes in half lengthways and rub all over with olive oil and some salt and black pepper. Roast on the second tray, cut-side up for 45-60 minutes until tender inside and crisp outside.

Serve the roasted sweet potatoes topped with the traybake mixture with a sprinkling of fresh herbs, some coconut yoghurt and pomegranate. Reserve the garlic bulbs, squeeze out the cloves and mash-up roughly, stirring about 4 cloves worth into the vegetables. Save leftovers for rubbing onto toast and stirring into pasta etc.

from: nourishingamy.com
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