Roasted harissa vegetables with kale & ginger pilaf

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

Recipe by   
  • Prep
    15 mins
  • Cook
    30 mins
  • Serve in
    45 mins


  •   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 Harissa ha-riss-ah This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and… , or to taste
  •   low-fat Greek yogurt, to serve
  •   ½ tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  •   ½ onion Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… , thinly sliced
  •   1 garlic clove, chopped
  •   2cm piece ginger Ginger jin-jer Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It… , peeled and finely chopped
  •   ½ red chilli, deseeded and sliced
  •   100g kale Kale kay-el A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and… , or other greens, chopped
  •   100g brown basmati rice
  •   225ml vegetable stock


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