Harissa ruby vegetables with feta and black-bean salad

Harissa ruby vegetables with feta and black-bean salad

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  • 4
  • Easy
  • Fat conscious Meat-free
  • 15 minutes
  • 25 minutes
  • Woolworths Diemersdal Rosé 2019

Ingredients

  • 2 T Woolworths harissa red pepper paste (plus extra)
  • 3 T olive oil
  • 1x 1 kg pack Woolworths frozen ruby roast vegetable mix
  • 1x 400 g can black beans
  • 2 t coriander, chopped
  • 1 T honey
  • red wine vinegar (or lemon or lime juice), to taste
  • 1 red onion
  • watercress (or baby spinach), to serve
  • feta, crumbled, to serve

Cooking Instructions

1. Preheat the oven to 220°C. Mix 2 T of the harissa paste with the olive oil and toss with frozen ruby roast vegetable mix. Spread the vegetables evenly onto a baking tray, leaving space between them. Roast for 25 minutes, shaking the tray often, until tender and cooked through.
2. While the vegetables are cooking, drain and rinse the black beans. Combine with chopped coriander with olive oil, honey, 2 t harissa, and a dash of red wine vinegar or lemon or lime juice to taste.
3. Slice the red onion, add to the beans and toss in the dressing to marinate.
4. Arrange watercress or baby spinach on a platter, top with the beans, warm vegetables and crumbled feta.

Find more salad recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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