Roasted broccoli and Cauliflower Recipe with Harissa

Healthy yet delicious, these roasted veggies make the perfect vegan side dish.

Bringing together a whole range of bold flavours, it’s a truly unique recipe that’ll leave guests impressed.

Put together by the talented team at Tesco, it’s so easy, you’ll want to try it straight away!


Nutritional content

Servings: 4 people

Cook time: 45 minutes

Calories

393kcal 20%


Total Fat

21g

Carbs

34.5g

Sugars

12g 13%

Protein

17.4g

Fiber

8.8g

Ingredients

2tbsp harissa

60ml olive oil

3 cloves garlic, crushed

1 broccoli, cut into 1cm steak

1 cauliflower, cut into 1cm steaks

2 red onions, cut into 8 wedges

1 onion, finely chopped

2400g of green lentils, drained and rinsed

125g hummus

A handful of coriander, chopped

Preparation

  1. Preheat the oven to 180℃. Put the harissa, oil and garlic in a bowl, season and combine.

  2. Spread out the broccoli, cauliflower and red onion on a baking tray, then cover with half of the harissa marinade, mixing the veg so it’s all fully coated. Roast for 25-30 minutes.

  3. In the meantime, pour the rest of the marinade into a saucepan and add the onion. Cook on low heat, stirring often, until soft.

  4. Add the lentils and a splash of water, then stir the mixture to coat the lentils. Simmer for 3-4 minutes until the lentils are heated through.

  5. Put the hummus in a small bowl with 3 tbsp water and stir until smooth.

  6. Top the lentils with the roasted veg, add a sprinkle of coriander and a drizzle of the hummus, then serve.



Tips

To store: Once everything is cool, put it in an airtight container and keep it in the fridge for up to 3 days.