Harissa Veg Pilaf and Mint Yoghurt
with Chermoula Roasted Sweet Potato and Pepper
Our Harissa Veg Pilaf and Mint Yoghurt is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Sweet Potato
150
Basmati Rice
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
1
Chermoula Spice Mix
50
Greek Style Salad Cheese
(Contains Milk)
1
Mint
75
Greek Style Natural Yoghurt
(Contains Milk)
50
Harissa Paste
(Contains Sulphites)
10
Vegetable Stock Paste
(Contains Celery)
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the sweet potato roasts, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve and pop back in the pan.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).
After 10 mins of roasting time, add the pepper chunks to the sweet potato tray.
Sprinkle over half the chermoula spice mix and toss to coat.
Roast for the remaining time until soft and slightly charred, 15-20 mins.
While everything roasts, crumble the Greek style salad cheese.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Pop the yoghurt and half the mint into a small bowl. Mix well, then set your mint yoghurt aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the harissa (use less if you'd prefer things milder) and garlic. Cook for 1 min.
Stir in the veg stock paste, water for the sauce (see pantry for amount) and the remaining chermoula. Cook, stirring frequently, until reduced by half, 2-3 mins.
Stir through the cooked rice. Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.
Once roasted, stir the chermoula sweet potato, pepper and the remaining mint through your pilaf.
Share the harissa pilaf between your bowls and top with the crumbled Greek style salad cheese.
Finish with a dollop of mint yoghurt and a scattering of flaked almonds.
Enjoy!
