Recipe

An African favourite that’s great as lunch, dinner or a hearty side.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 25 minutes

Mediterranean   |   Main   |   Gluten Free   |   Vegetarian

  

Ingredients

• 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

  

Method

1. Preheat the oven to 200°C/400°F/gas 6.
2. Start by making the harissa sauce.
3. Cut the pepper into small chunks.
4. Peel and finely chop the red onion.
5. Put both into a small saucepan with the sunflower oil and gently sauté for 5 mins.
6. Halve the chilli and remove the seeds.
7. Peel and mince the garlic.
8. Add the garlic and chilli to the pan, along with the tomato purée, water, vinegar, lemon juice and paprika.
9. Cook for 15 mins until you have a thick sauce.
10. Allow to cool.

For the beans, carrots and chick peas:

1. Peel and roughly chop the carrots.
2. Put them in a bowl, pour over the olive oil and ground cumin, season with salt and pepper and toss well.
3. Put in a roasting tray and cook for 20 mins.
4. Meanwhile, top the beans and cut them in half.
5. Cook them in some lightly salted boiling water for a couple of mins and drain.
6. Drain the chick peas.
7. In a large bowl combine the carrots, beans, salad leaves and chick peas.
8. Fold your harissa pepper sauce through the yoghurt.
9. Spoon this over the vegetables, scatter over the mint and serve.