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Harissa baked sticky shallots with feta yogurt sauce
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1 tbsp Belazu Rose Harissa
1 tbsp olive oil
8 Echalion shallots, peeled and halved lengthways
100g feta cheese
150g low-fat natural yogurt
1 x ½ x 25g pack fresh mint, finely chopped
1 tsp sumac
50g wild rocket
1. Preheat the oven to 160ºC, gas mark 3. In a large bowl, mix the harissa with the olive oil, add the shallots and toss thoroughly to coat. Arrange in a baking dish and place in the oven to cook for 45 minutes, until sticky and soft but still holding their shape.
2. While the shallots are cooking, mash the feta in a bowl with the yogurt, stir through the chopped mint and season with a grind of cracked black pepper. Tip into a serving bowl and sprinkle with the sumac.
3. Serve the sticky shallots with the yogurt dressing, the rocket and some chargrilled flatbread. Delicious by itself or with some herbed couscous and griddled lamb.
Typical values per serving:
This recipe was first published in December 2012.