Baby Root Vegetables with Harissa Spiced Yoghurt

    Using Alexandra’s Harissa



    1 bunch baby carrots

    1 bunch beetroot

    3 parsnips

    Handful of almonds, roughly chopped

    2 Tbsp coconut oil, melted with 1 Tbsp honey

    Harissa Dressing

    3/4 cup natural unsweetened yoghurt

    Juice of 1 lemon

    1 Tbsp Alexandra's Harissa

    1 Tbsp olive oil

    Fresh herbs (optional)

    1. Preheat oven to 200 degrees C

    2. Cut the carrots and parsnips in quarters or halves lengthways, and the beetroot into quarters

    3. Place in a roasting dish and sprinkle over the almonds

    4. Drizzle with the coconut oil and honey mixture

    5. Season to taste with salt and pepper

    6. Roast for about 30-35 minutes until slightly crisp but cooked through

    7. For the dressing, whisk all ingredients together in a small bowl and season to taste

    8. Serve alongside or drizzle on top of the vegetables, and garnish with herbs

    #Harissa #SummerEntertaining