Warm roast vegetable salad with hazelnuts and rose harissa
- November 2010
- Serves 6
- Takes 25 minutes to make, 1 hour to 1 hour 10 minutes to cook
This warm roast vegetable salad recipe is a delight for hungry vegetarians, while meat eaters will embrace it as an adventurous side dish.
- 22.9g (5g saturated)
- 24.7g (10.7g sugar)
- 100g blanched hazelnuts
- 250g parsnips
- 250g carrots
- 350g beetroot
- 400g potatoes
- 250g turnips
- 4 large salad onions or a bunch of spring onions
- 12 fresh bay leaves
- 2 tbsp rose harissa (we like Belazu)
- 6 tbsp olive oil
- 1 lemon
- 2 garlic bulbs
- 200ml sour cream or crème fraîche
- 130g watercress
- Preheat the oven to 200°C/fan180°C/gas 6. Tip the hazelnuts into a baking tray and roast in the oven for 5-6 minutes or until golden. Leave to cool, then crush well in a plastic bag with a rolling pin or whizz in a food processor until finely chopped. Set aside.
- Scrub the vegetables well (no need to peel them). Trim, top and tail, then remove any stringy bits. Halve the carrots and parsnips lengthways and chop all of the veg into even-sized 5cm chunks. Tip into a large roasting tin. Slice the onions in half lengthways (or trim the spring onions), then add to the tin with the bay leaves, harissa and oil. Squeeze over the juice from the lemon, season well with salt and ground black pepper, then toss together well. Cut the garlic across the middle (horizontally) and add to the veg along with the squeezed lemon halves.
- Roast the vegetables for 50 minutes to 1 hour until tender and nicely golden, turning occasionally.
- Remove the lemon halves and carefully squeeze the soft lemon flesh into a small bowl. Squeeze the garlic flesh out of the papery skins of one of the bulbs, then mash together well with the lemon flesh. Stir in the sour cream and season.
- Squeeze out the remaining garlic cloves from their skins and stir back into the vegetables with the hazelnuts. Serve the vegetables with a clump of watercress and a spoonful of the lemon and roast garlic sour cream.
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