Name: Roasted harissa vegetables with kale & ginger pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: North African
Ingredients: ½ small butternut squash (about 350g, peeled and cut into 3cm chunks); 1 red onion quartered; 1 red pepper cut into 3cm chunks; 1 tbsp harissa or to taste; low-fat Greek yogurt to serve; ½ tbsp olive oil; ½ onion thinly sliced; 1 garlic clove chopped; 2cm piece ginger peeled and finely chopped; ½ red chilli deseeded and sliced; 100g kale or other greens, chopped; 100g brown basmati rice; 225ml vegetable stock

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Roasted harissa vegetables with kale & ginger pilaf

Roasted harissa vegetables with kale & ginger pilaf

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.7 out of 5.24 ratingsRate

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Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

½ small butternut squash

(about 350g, peeled and cut into 3cm chunks)
1 red onion

quartered
1 red pepper

cut into 3cm chunks
1 tbsp harissa

or to taste
low-fat Greek yogurt

to serve

For the pilaf

½ tbsp olive oil
½ onion

thinly sliced
1 garlic clove

chopped
2cm piece ginger

peeled and finely chopped
½ red chilli

deseeded and sliced
100g kale

or other greens, chopped
100g brown basmati rice
225ml vegetable stock

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Nutrition: per 100g

kcal371

low
fat5g
saturates1g
carbs68g
sugars19g
fibre7g
protein10g
salt0.5g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
step 2

Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.

Recipe from Good Food magazine, March 2013

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A star rating of 4.7 out of 5.24 ratings

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