Recipes / Recipe
Harissa Fire-Roasted Veg with Burnt Lemon Yogurt
Harissa-roasted vegetables bring heat, depth, and unapologetic flavor in this bold plant-forward dish. Paired with burnt lemon yogurt for balance, this recipe celebrates fire, contrast, and confidence. Inspired by Imogen’s intensity, it’s a striking side or main for anyone who loves powerful, spice-driven food.
Ingredients
Roasted Veg
- 2 cups butternut cubed
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 red onion wedges
- 2 tbsp olive oil
- 1 –2 tbsp harissa paste
- 1 tsp smoked paprika
- Salt + pepper
Burnt Lemon Yogurt
- 1 cup Greek yogurt
- 1 lemon halved
- 1 tbsp honey
- Salt
Instructions
- Method
- Preheat oven to 220°C.
- Toss vegetables with olive oil, harissa, paprika, salt + pepper.
- Spread on a baking sheet and roast 25–30 minutes until charred at the edges.
- Place lemon halves cut-side down in a dry pan until blackened.
- Whisk yogurt with honey, a pinch of salt, and the juice of the burnt lemon.
- Serve vegetables drizzled with yogurt.
