New Flavours for Spring; Harissa

recipes to warm the soul

You can almost smell BBQ Season, can’t you? And with this run of warm weather we’re having, what better time to eat alfresco. We’re not getting carried away, it’s only April, and thunderstorms are forecast for Saturday, which basically leaves tonight & Friday night for ticking off the first BBQ of the year!

Here are some brilliant BBQ side dishes that work perfectly alongside all the favourites, or at any time of year to be honest. 

Pomegranates were our spring flavour of the month for March, you can find our New Flavours for Spring; Pomegranates post here.  April is all about Harissa – a spicy hot aromatic paste made with chilli, herbs & spices commonly found in North African & Middle Eastern cuisines. We’ve used a Rose Harissa Paste and love the floral undertones the addition of rose petals brings. 

Corn on the Cob with Feta, Mint & Rose Harissa

Corn on the cob with feta, mint & rose harissa

Ingredients

  • 4 Cobs of Corn – we used Sainsburys Supersweet Sweetcorn
  • 50g Butter, melted
  • Juice of half lemon
  • 150g Feta Cheese
  • Handful of Fresh Mint
  • Rose Harissa – we used Belazu Rose Harissa
  • Salt & pepper to season

Method

  1. Heat the oven 180°C fan
  2. Brush the sweetcorn with melted butter, wrap in foil, place in centre of oven for 15 minutes.
  3. Remove the foil, baste with remaining butter, and return to the oven, uncovered, for 5-10 minutes until the sweetcorn is tender and a little toasty
  4. Transfer to serving dish
  5. Squeeze over the lemon juice
  6. Scatter with crumbled feta & freshly chopped mint
  7. Spoon over Rose Harissa and season to taste

A delicious side dish worthy of any BBQ, even the first one of the year.  Serve with Minute Steaks, Black-Eyed Bean Burgers, Kale & Quinoa Burgers, Spinach Bites or with our Beef Burgers.

Hasselback Sweet Potatoes with Roasted Garlic, Thyme & Harissa

hasselback sweet potatoes with roasted garlic, thyme and harissa

Ingredients

  • 4 large Sweet Potatoes
  • 2 tbsp Vegetable Oil
  • 5 Garlic Cloves, whole
  • Handful of Fresh Thyme Sprigs
  • 1 tbsp dry Harissa Spice Mix – we found ours in Sainsburys
  • Rose Harissa

We’ve hasselbacked our sweet potatoes. It’s not hard, just takes a little time.  Place a wooden skewer either side of the potato – this will prevent you from cutting all the way through the potato. Don’t worry about being perfect, and if you do chop all the way through, it doesn’t matter, just add it to the dish and start the next one.  It’s a great way to get flavour inside the food and a quicker, more even cook. 

Method

  1. Heat the oven to 180°C fan
  2. Hasselback the sweet potatoes and add to baking dish
  3. Brush the potatoes with the vegetable oil – spend a little time making sure the oil gets in between all the slices you’ve made.
  4. Rub the potatoes with the dry harissa spice mix – use your hands, it’s messy but easier, just try not to break your carefully sliced potatoes.
  5. Scatter over the garlic cloves – tuck a couple of the cloves in between the slices
  6. Scatter over the thyme sprigs – again tuck a couple in between the slices
  7. Roast for 35-40 minutes until cooked all the way through
  8. Drizzle with rose harissa

Delicious served with Minute Steaks, Barbecued Rack of Lamb or Black-Eyed Bean Burgers and our Black Beluga Lentils with Kale & Roasted Chickpeas. 

Black Beluga Lentils with Kale, Roasted Chickpeas & Rose Harissa

belgua lentil, kale & roasted chickpeas with rose harissa

Ingredients

  • 250g Black Beluga Lentils – we used Merchant Gourmet Ready Cooked Black Beluga Lentils
  • 200g Kale, washed
  • 2 tbsp Vegetable Oil
  • 1 Garlic Clove, smashed
  • 240g Chickpeas, drained
  • 1 tbsp Harissa Dry Spice Mix
  • Rose Harissa Paste
  • Salt & Pepper to season

Method

  1. Drain the chickpeas and leave to dry on a clean tea-towel in the air for 30 minutes. Allowing the chickpeas to dry for a while will result in a better crunch.
  2. Heat the oven to 180°C fan
  3. Coat the chickpeas in the harissa spice mix and place on non-stick baking tray
  4. Roast chickpeas for 25-30 minutes until toasty. Shaking the tray from time to time
  5. Heat the vegetable oil in a shallow pan, add the kale & smashed garlic clove and stir fry gently until the kale is cooked and glossy.
  6. In a serving bowl, empty the lentils, add the cooked kale and stir through, season to taste.
  7. Sprinkle over the roasted chickpeas and drizzle with the harissa paste.

The perfect BBQ side dish. Serve with Beef Burgers, Beetroot & Bean Burgers, Minute Steaks or Spinach Bites.