Harissa baked shallots

Harissa baked shallots

This side dish of shallots, coated with Ruby Rose Harrisa Paste, lemon and garlic infused olive oil, floral, fragant and lightly spiced accompaniment to your meal.

3 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves8
  • CourseSide
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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Ingredients

  • 2 x 400g echalion shallots
  • 2 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
  • 2 tbsp Waitrose Garlic Infused Olive Oil
  • ½ lemon, juiced

Method

  1. Preheat the oven to 200°C, gas mark 6. Peel the shallots, retaining the base, and cut in half lengthways.

  2. In a large bowl mix the harissa with the olive oil and seasoning. Tip in the prepared shallots and toss thoroughly to coat.

  3. Arrange in a baking dish and place in the oven to cook for 40-45 minutes until sticky and soft but still holding their shape.

  4. Remove from the oven and squeeze over the lemon juice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

245kJ/ 59kcals

Fat

4.1g

Saturated Fat

0.5g

Carbohydrates

3.8g

Sugars

3.7g

Fibre

1.6g

Protein

1.7g

Salt

0.3g

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3 out of 5 stars1 rating