Recipe – Home Grown Vegetables with Harissa Yoghurt
This post is linked to Kate Says Stuff’s Thankful Thursday. I enjoy linking up to Kate’s fab blog, reflecting on the week and taking note of the things I am thankful for. Thank you Kate for the opportunity to join you!
I have just returned to work after being at home since Cuddles was born almost 14 months ago. Whilst it is with mixed feelings I return, I am thankful for the following:
- My employer is very flexible – I can return for 2 days a week.
- I can have an uninterrupted thought pattern. I can think something through AND be able to act on it.
- I am thankful for the additional income it will bring the family.
- I am thankful for the beautiful cuddles and squeezes I get from my boys when I collect them at the end of a long day.
Working challenges my weekly timetable….
I am in the progess of changing how I shop, cook and plan our meals (more on that soon) as part of our current Skipping the Supermarket project we are participating in.
I do like a quick easy meal but I also love to spend time creating a lovely dish with many of elements.
The recipe below comes from the new A Fresh Legacy world order – it is very easy to make, healthy and predominatly home grown. Put it in the oven and forget about it until the buzzer sounds.
Last week I picked this glorious collection of produce from my garden:
This is what I made:
- Serves: 4 adults as a side dish, 2 as a main
- Preparation: 15 minutes
- Cook Time: 40 minutes
- dash of olive oil or cooking oil of choice
- 1/2 pumpkin cubed
- 1/2 cup of home grown cherry tomatoes
- 1 medium zucchini (courgette) – peeled and sliced
- 1 small capsicum – cut into quarters
- 1 eggplant – peeled and cut into 8
- 6 sprigs of fresh thyme
- 3 cloves of garlic chopped into quarters
- sprinkle of ground cumin
- sprinkle of ground coriander
- salt and pepper
- 2 tablespoons of natural yoghurt
- 1 teaspoon of harissa paste
- 1 tablespoon of lemon juice
- Heat the oven to 180 degrees
- Add a dash of oil to a roasting pan
- Add the chopped vegetables, thyme, garlic, spices and season with salt and pepper
- Place in the oven to bake for approximately 40 minutes – test readiness with a sharp knife – vegetables should be soft and golden
- Remove vegetables from the oven when cooked and place into a serving dish
- In a small bowl mix together the yoghurt and the harissa paste (use chilli paste if you do not have harissa)
- Drizzle lemon juice over the vegetables
- Serve by adding a dollop of the yoghurt to the vegetables
Hints and Tips:
- Use any vegetables that you have available.
- The lemon, thyme and tang of the yoghurt and harrisa match well with lamb if you are using this as a vegetable side dish.
- Add cous cous if you are eating it as a vegetarian meal.
- Serve on crusty bread for a healthy lunch or quick dinner (as a bruschetta)
- An alternate flavor (instead of the harissa and yoghurt) is to add 2 heaped tablespoons of my Kasouni – Indian Style Zucchini Chutney. Click on the link for the Kasouni recipe. A batch has a long self life so it is a great preserve to make while zucchinis are in abundance.
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