Recipe

Mediterranean Harissa Bake

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Mediterranean Harissa Bake

Classic Mediterranean flavours of aubergine, red onion, tomato & courgettes, with spicy harissa paste.




Ingredients to serve 2

  • 1 x aubergines – cut into cubes (1cm)
  • 2 x courgettes – trim ends & cut into cubes (1cm)
  • 150g x cherry tomatoes – cut in half
  • ½ x red onion – cut into wedges (1cm)
  • ½ tbsp x mixed herbs
  • ¾ cup x millet – rinse
  • 3 tbsp x harissa
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x aubergines – cut into cubes (1cm)
  • 4 x courgettes – trim ends & cut into cubes (1cm)
  • 300g x cherry tomatoes – cut in half
  • 1 x red onion – cut into wedges (1cm)
  • 1 tbsp x mixed herbs
  • 1½ cups x millet – rinse
  • 6 tbsp x harissa
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Roast veggies: Place the aubergines, courgettes, tomatoes and onion wedges on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Sprinkle over the mixed herbs, then mix, arrange in a single layer and roast for 25 minutes until golden and cooked.

Step 3

Millet: Place a pot on high heat with boiling water (3 cups for 4; 1½ cups for 2). Add the millet and a pinch of salt and bring to the boil. When boiling cover and turn the heat down to low. Simmer (gently boil) for 6-7 minutes until all the water is absorbed and the millet is cooked with a slight bite.

Step 4

Serve by mixing the harissa and roast veggies through the millet. The harissa is quite spicy, so use as much or as little as you like.