Harissa-Roasted Squash with Tahini

Harissa-Roasted Squash with Tahini

Roasted squash with harissa, served on a bed of tahini yogurt and topped with crispy chickpeas, parsley, and pomegranate seeds. The squash is cut into half moons, coated in a harissa and olive oil mixture, and roasted until tender. The chickpeas are seasoned with smoked paprika, garlic, and onion granules, then roasted until crispy. The tahini yogurt is made by mixing plain yogurt with tahini and salt. Assemble by spreading the yogurt mixture on a plate, placing the roasted squash on top, followed by the crispy chickpeas, parsley, and pomegranate seeds. Drizzle the remaining harissa over the dish for an extra kick of flavour.

Serves: 2

15 minutes

Cook time

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Ingredients

Natalia

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Ingredients:

  • Half a large squash
  • 3 tbsp harissa paste
  • 1 tbsp olive oil
  • 1 tin of chickpeas
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 0.5 tsp onion granules
  • 1 tbsp fresh parsley
  • 1 tbsp pomegranate seeds
  • 3 tbsp plain yoghurt
  • 1-2 tbsp tahini
  • Salt
  • Pepper

🔄Natalia Rudin's Suggested Substitutes

Squash Sweet Potato, Pumpkin
Harissa Paste Sriracha Sauce, Chili Paste
Olive Oil Vegetable Oil, Canola Oil

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