An African favourite that’s great as lunch, dinner or a hearty side.
250g Greek Yoghurt
350g large Carrots
350g Green Beans
120g Salad Leaves
1 X 400g tin Chick Peas
25ml Sunflower Oil
Juice X 1 Lemon
8g Chopped Fresh Mint
2 X Cloves Garlic
1 X Red Pepper
1 X Red Chilli
1 X Medium Red Onion
2 X tsp Tomato Purée
200ml Water
2 X Garlic Cloves
1 X Tsp Paprika
2 X Tsp Cumin
50ml Cider Vinegar
50ml Olive Oil
Sea Salt And Black Pepper
Preheat the oven to 200°C/400°F/gas 6
Start by making the harissa sauce:
Cut the pepper into small chunks
Peel and finely chop the red onion
Put both into a small saucepan with the sunflower oil and gently sauté for 5 mins
Halve the chilli and remove the seeds
Peel and mince the garlic
Add the garlic and chilli to the pan, along with the tomato purée, water, vinegar, lemon juice and paprika
Cook for 15 mins until you have a thick sauce
Allow to cool
For the beans, carrots and chick peas:
Peel and roughly chop the carrots
Put them in a bowl, pour over the olive oil and ground cumin, season with salt and pepper and toss well
Put in a roasting tray and cook for 20 mins
Meanwhile, top the beans and cut them in half
Cook them in some lightly salted boiling water for a couple of mins and drain
Drain the chick peas
In a large bowl combine the carrots, beans, salad leaves and chick peas
Fold your harissa pepper sauce through the yoghurt
Spoon this over the vegetables, scatter over the mint and serve
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