Harissa roasted vegetables with yoghurt dressing

Serves: 4
Ready in: 45 minutes

Ingredients:

• 1 tbsp Johnno’s Harissa Paste

• 2 tbsp olive oil

• 1 tsp honey or maple syrup (optional, for balance)

• 1 medium sweet potato, peeled and cubed

• 1 red onion, cut into wedges

• 1 zucchini, sliced thickly

• 1 red capsicum, chopped

• 1 cup cauliflower florets

• Salt and pepper, to taste

For the Yoghurt Dressing:

• ½ cup natural Greek yoghurt

• 1 tbsp lemon juice

• 1 small garlic clove, minced

• Salt, to taste

• Fresh coriander or parsley, chopped, for garnish

Method:

1. Preheat the oven to 200°C (fan-forced). Line a baking tray with baking paper.

2. In a large bowl, combine Johnno’s Harissa Paste, olive oil, and honey (if using). Stir to form a smooth marinade.

3. Toss all vegetables in the harissa mixture until well coated. Season with salt and pepper.

4. Spread the vegetables on the tray in a single layer. Roast for 30–35 minutes, turning once, until golden and tender.

5. Meanwhile, combine all dressing ingredients in a bowl. Adjust seasoning to taste.

6. Serve the roasted vegetables warm, drizzled with yoghurt dressing and sprinkled with fresh herbs.