Zaatar & harissa roasted roots with orange and grains

Name: Zaatar & harissa roasted roots with orange and grains
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 500 g bunch beetroot, scrubbed; 400 g carrots, scrubbed; 1 small orange, skin on; 2 tbsp Cooks’ Ingredients Zaatar; 2 tbsp olive oil; 95 g Cooks’ Ingredients Rose Harissa Paste; 1 tbsp clear honey; 250 g packs Merchant Gourmet 5 Glorious Grains; 150 g Greek-style yogurt; Coriander leaves, to serve

Delivering a balance of spicy, earthy, zesty and sweet, these roasted vegetables couldn’t be more moreish.

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VegetarianHealthyHigh fibre2 of your 5 a day8 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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500g bunch beetroot, scrubbed
400g carrots, scrubbed
1 small orange, skin on
2 tbsp Cooks’ Ingredients Zaatar
2 tbsp olive oil
½ x 95g Cooks’ Ingredients Rose Harissa Paste
1 tbsp clear honey
2 x 250g packs Merchant Gourmet 5 Glorious Grains
150g Greek-style yogurt
Coriander leaves, to serve

Preheat the oven to 220ºC, gas mark 7. Trim the stems from the beetroot, then cut the bulbs into thin wedges (reserve any stalks). Cut the carrots into similar-sized chunks. Scrub the orange, slice into rounds, then cut each round in half. Put the orange, carrots and beetroot into a large roasting tin.
Add the zaatar, 1 tbsp oil, the harissa and honey, then season and toss well to combine. Arrange in a single layer, cover tightly with foil, then roast for 20 minutes. Uncover, toss in any reserved beetroot stalks and roast for 25 minutes more, until the vegetables are tender and slightly charred.
When almost ready, warm the remaining oil in a large frying pan over a high heat. Add the grains, season with salt and stir for 2-3 minutes, until heated through and a bit crispy.
Spread a base of yogurt over 4 serving plates. Top with the grains, the roasted veg and some coriander, then serve.

Cook’s tip

These flavours work with lots of different vegetables and citrus – try aubergine and cauliflower with lemon slices, or parsnips Recipes: Marina Filippelli, Photographs: Clare Winfield, Food styling: Troy Willis, Styling: Max Roboinson, Art direction: Kat Varnavides. Products subject to availability. Selected stores. and red onions with sliced easy peelers.

Typical values per serving when made using specific products in recipe