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Roasted broccoli and cauliflower with harissa lentils recipe
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20 ratings
Need some healthy eating inspiration? These roasted broccoli and cauliflower steaks, with caramelised red onions and spicy harissa lentils, make a wonderfully hearty vegan dinner. Finish with fresh coriander and a generous drizzle of creamy houmous sauce. See method
Ingredients
- 2 tbsp harissa
- 60ml olive oil
- 3 garlic cloves, crushed
- 1 head of broccoli, cut into 1cm steaks
- 1 large cauliflower, cut into 1cm steaks
- 2 red onions, cut into 8 wedges
- 1 onion, finely chopped
- 2 x 400g tins green lentils, drained and rinsed
- 125g low-fat houmous
- small handful fresh coriander, roughly chopped
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1645kj
393kcal
20%
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Fat
21g
29%
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Saturates
3g
17%
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Sugars
12g
13%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 34.5g
Protein 17.4g
Fibre 8.8g
Method
- Preheat oven to gas 6, 200°C, fan 180°C. Put the harissa, oil and garlic in a bowl, season and stir to combine.
- Spread out the broccoli, cauliflower and red onion wedges on a large baking tray. Pour over half the harissa marinade, mixing so that the veg is fully coated. Roast for 25-30 mins or until tender.
- Meanwhile, pour the remaining marinade into a medium saucepan and add the chopped onion. Cook on a low heat for 10 mins, stirring occasionally, until softened. Add the lentils and a splash of water to loosen. Stir to coat the lentils in the marinade and simmer for 3-4 mins until heated through.
- Put the houmous in a small bowl with 3 tbsp water and stir until smooth.
- Top the lentils with the roasted veg. Scatter with coriander and finish with a drizzle of the houmous sauce.
See more Vegan recipe ideas