Tag Archives: roasted vegetables

Hanady’s beautiful book…

I have followed Hanady’s food blog for many years and have loved everything about it, every dish and creation, the flavours, the colours, the stories, the endlessly fabulous inspiration. And now, I’m so excited for Hanady as she has had a book published to celebrate all of this! And which is why you’ll find a quote from me on the back…

Please do check it out, the book is full of flavoursome recipes, but also tips on processes, pantry staples and ingredients. And threaded with Hanady’s love of beautiful food made from the heart, drawing on her heritage and travels.

Visit Hanady’s blog for more details and where to find the book where you are.

Enjoy! And once again, huge congratulations to Hanady for this wonderful achievement xx

Vegetables + spices + tahini = heavenly!

This is one of those posts that probably can’t be called a ‘recipe’ but it’s worth blogging as much so that I can refer back to it and remember how good it was!

In the pan:

A plethora of chopped and sliced vegetables that I had previously roasted; I used courgettes, aubergines, tomatoes, onions, garlic and peppers. I cooked them through again then added a spice mix that I made up of ground roasted cumin, coriander & caraways seed, smoked paprika and Aleppo chilli flakes.

Cooked briefly to cook and spread the flavour of the spices, then served with a sprinkle of roasted pumpkin seeds and a SEA of fabulous tahini!!


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 🙂 
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 🙂 

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

Roasted vegetable salad and homous..

I filled several oven trays with different vegetables yesterday and had great fun roasting them all…I didn’t have a plan, I just started throwing things in the oven and it went from there! 

As the various vegetables roasted and caramelised and filled the house with heavenly aromas, a plan formed, which included trying out caramelising onions in the oven for the first time. I’d read about this on the wonderful Frugal Hausfraus blog and it stuck in my mind as I love caramelised onions, but don’t always love the time it takes to cook them on the hob/stove. 

I can tell you that it works perfectly! 

I just filled an oven tray with peeled and sliced red onions, drizzled with olive oil and sprinkled with salt, and put it in the oven at 200C fan. I think in all it took about 25-30 minutes. Every 5 minutes I took the pan out and moved the onions around and turned them over, and kept checking until I liked the look of them. 

Isn’t that a pretty picture?? I’ll definitely be doing this again, and again, and again…you get the idea! 

At the same time I roasted several bulbs of garlic..

As well as some chunks of sweet potato..

The challenge for me was not to eat them all as soon as they came out of the oven!!! I did eat quite a lot but also managed to save enough to create some dishes..

So I made some roasted garlic homous..

And some caramelised onion homous..you can see it’s slightly pinker..

And best of all, this salad..a roasted sweet potato, roasted garlic, caramelised onion and quinoa salad, drizzled with olive oil and lemon juice..no added spices for a change, just the beauty of the natural flavour of the vegetables in all their roasted glory..

Oh. My. God. YUM!!!!!! It’s so good! It’s good cold or warm, and even better with some of the homous too 🙂 

Heaven is a bowl of roasted vegetables and homous! Colour, health and flavour in one big bowl. Love it! 

I hope you like it and that that everyone at this week’s Fiesta Friday, co hosted this week by Ahila and Diann, agree. Have a great weekend xx