Roasted vegetable and rose harissa salad, with yoghurt & dill, and a walnut & aubergine dip..

Before I get onto the food, can I just share this beautiful field of buttercups with you – this is where I sometimes walk Bob, and we walked there this week in the beautiful sunshine. Isn’t it stunning? I’m so lucky to live in such a lovely area, surrounded by such gorgeous countryside πŸ™‚ 
Anyway, onto the food…

The vegetable roastathon has continued in my kitchen this week…including these whole shallots and garlic…

The shallots ended up all soft and lovely inside, and over the week I’ve scraped out the innards and eaten them with everything. At the same time I roasted more aubergines and tomatoes and garlic and onions which, mixed with my freshly made rose harissa, all came together in a new dish…

I would call this a salad; it’s a very typical idea in middle eastern cuisine, to roast vegetables and leave them to cool to create a ‘salad’, which I think can be eaten hot or cold. The beauty of dishes like this is the constantly developing flavours, it really benefits from being left in the fridge for a day or two to really grow into its most flavoursome. 

My salad includes..

Roasted aubergine flesh from aubergines roasted whole until they collapsed and the flesh was all soft, and as I peeled the skin off I broke up the flesh with my fingers; chopped tomatoes & whole garlic cloves roasted in olive oil and a sprinkle of salt;  oven cooked caramelised red onions (see previous post for more details); mixed with several tablespoons of my rose harissa, pomegranate molasses, and chopped coriander and parsley, then garnished with slices of preserved lemons. I basically just mixed it all together, I didn’t chop anything anymore than it had been for roasting. I enjoyed this this first time with a lovely light dill and garlic yoghurt, and an aubergine and walnut dip, details of which are below..

My huge jar of rose harissa…why make a small amount when you could make loads??? That’s my theory anyway..!

This was my lunch, along with some spinach flatbreads.

And this is the dip…it’s inspired by a Persian recipe from a lovely book I have been reading called The Saffron Tales by Yasmin Khan. 

This is the flesh of a whole roasted aubergine, mixed with walnuts which have been blended to a paste, chopped garlic, pomegranate molasses, lemon juice and a tiny amount of golpar, a very typical Persian spice. I mixed all of the ingredients by hand to create a rustic texture, then added chopped parsley and topped with dried barberries. 

Making this with walnuts was lovely, and made a nice change to my usual go to tahini. I am lucky enough to be able to buy large, pale coloured, fresh walnuts locally, not like the bitter dark horrible knarly little ones you typically get it the UK, which makes a big difference. 

The yoghurt dip is a mix of plain yoghurt (I’ve started making my own recently and it’s lovely, so creamy and mild), chopped dill, crushed garlic and a bit of salt. It’s lovely stirred into everything. 

And the  leftovers were perfect over the following couple of days with lots more added chopped parsley and some quinoa. 

Flavour overload!! Yum! 

Lovely ladies Loretta and Linda are co hosting Fiesta Friday this week, which is where I’m taking my dishes, and the ladies are sure to give you a warm welcome, so do join in the fun, and have a great Friday πŸ™‚ 

And just to’s my baby Bob enjoying the buttercups..

54 thoughts on “Roasted vegetable and rose harissa salad, with yoghurt & dill, and a walnut & aubergine dip..

  1. emmabarrett1508

    Wow! I think you would have enjoyed the Lebanese restaurant Ross and I visited as part of the Kingston Riverside Walk food bloggers event on Monday evening. You can check out Comptoir Libanais in my latest post. Love the picture of Bob in the buttercups. I volunteer for Riding for the Disabled in Epsom and I love this time of year when the horses are grazing amongst the buttercups in the fields. xx

    Liked by 1 person

  2. Linda

    Beautiful buttercups Elaine! And those roasted veggies are wonderful – so versatile! Thanks for bringing this dip to Fiesta Friday πŸ™‚
    Fabulous Fare Sisters

    Liked by 1 person

  3. Jhuls

    I am so envious of your neighborhood, Elaine. I’ve always wanted to live in a countryside. You are indeed lucky. And Bob is so cute and looked so content in his photo. πŸ™‚

    I love love the ‘salad’, I could imagine how good it is. And the jar of rose harissa, wow! You should tell me how to make homemade harissa. I know store-bought is more convenient, but making your own is an accomplishment. πŸ˜‰ Happy FF, Elaine. x

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you so much sweetie, one day you will walk here with me πŸ™‚
      There is a recipe on my blog for harissa and rose harissa if you have a search – if you can’t find it I can send it to you x x x x happy Friday!

      Liked by 1 person

  4. Life Diet Health

    Elaine you made the salad sound soooo good! I think I need to have a roasting day too so I can make some of your delicious dishes! πŸ™‚ I know what you mean about the walnuts – my parents used to live in a house with walnut trees and the taste of fresh ones are so different to what we generally get here. I love the field of buttercups – I’ve not actually seen any yet so to see Bob in a whole field full is amazing πŸ˜€ Have a great weekend xxx

    Liked by 1 person

  5. Anita Kushwaha

    Hi Elaine! Wow, everything you posted looks so delicious, my mouth is watering right now. And the pics of the buttercups and lovely Bob I so enjoy! I haven’t made my harissa yet but I would love to try it. Also, I recently had some homous topped with preserved lemons and it was so tasty. I haven’t preserved my own lemons before either. But it can’t be too hard, eh? Any tips? Hope you’re having a lovely Friday and happy weekend to you! πŸ™‚ xo

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you πŸ˜€πŸ˜€ I haven’t made my own preserved lemons yet, I’m currently adding them to everything to get to grips with the flavour and texture and how I can use them. That’s why they keep appearing!!
      Have a great day honey xxx

      Liked by 1 person

      1. Anita Kushwaha

        Ah, I see! Ok, well if I give it a try before you, I’ll pass along the recipe. πŸ™‚ So far I’ve found the preserved lemons to be a good fit with middle eastern cuisine. At least with the homous it tasted great! Thanks so much and I hope you’re doing sooo well! xoxo πŸ™‚

        Liked by 1 person

      2. Elaine @ foodbod Post author

        I always remember a series that Ottolenghi did about Mediterranean cooking and every recipe seemed to include garlic, cumin and persevered lemons! I can hear him saying it in his accent in my head!! πŸ˜€πŸ˜€

        Liked by 1 person

  6. Loretta

    Love the English countryside too, so whereabouts is this field of buttercups? Love Bob posing in the field πŸ™‚ Gorgeous looking veggies as always, you could convert a carnivore quite easily LOL!
    Enjoy your weekend!

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you πŸ˜€πŸ˜€ the field is literally on my doorstep, between the villages of Haversham and Stony Stratford, alongside the river – I think it’s part of Ouse Valley Park.
      Look up Stony Stratford – you’ll love it, and Olney, both in Buckinghamshire. They’re beautiful historical villages either side of me x


  7. Ahila

    That is a beautiful field of buttercups you have there, Elaine, and a lovely dog. Thanks for sharing the beautiful pics πŸ™‚ I do enjoy your roasted vegetable posts a lot and I am intrigued by your rose harissa. Have a lovely weekend! πŸ™‚

    Liked by 1 person

  8. chef mimi

    I just figured out that you don’t live in the US. Where have I been?!! The only place I’ve seen fields of buttercups was when I visited my grandmother at her summer house in the countryside of northeastern France. So I read your bio again, but still couldn’t figure out where you live, until I read your comment. Oh how I love England. Lucky you!

    Liked by 1 person


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