Side Servings

Harissa ruby vegetables with feta and black-bean salad

15 minutes
25 minutes
Wine/Spirit Pairing
Woolworths Diemersdal Rosé 2019

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  • 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

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.

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Hannah Lewry

Recipe by: Hannah Lewry

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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  • default
    Nigel Lees
    4 January 2021

    Olive oil is mentioned in the instructions but not included in the ingredients. As there is no measure for the vinegar perhaps these two items should be included (yes, a dash is how much?) in proportion to a normal vinaigrette? I’ll try that and see.

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