A veggie roast is paired perfectly with crispy baby marrows, crunchy lentils, and toasted walnuts. This scrumptious feast is completed with a deliciously spicy & creamy harissa labneh. Finished off with toasted pita triangles and fresh parsley.
Vegetarian Roast with Harissa Labneh
Vegetarian Roast with Harissa Labneh
with Brussels sprouts, crispy lentils & walnuts
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Fresh Parsley
- Ground Coriander
- Labneh
- Onion
- Onions
- Pesto Princess Harissa Paste
- Pita Bread
- Pita Breads
- Tinned Lentils
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
THAT’S A RAD ROAST
Preheat the oven to 200°C. Spread out the baby marrow pieces, the rinsed lentils, the rinsed baby tomatoes, and the Onion wedges on a roasting tray. Coat in oil, the ground coriander, and seasoning. Roast in the hot oven until crispy and cooked through, 15-20 minutes (shifting halfway).
FOR THE CRUNCHY BITS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HARISSA Labneh
In a bowl, combine the Labneh and the harissa paste. Add water in 10ml increments until drizzling consistency. Season.
TOASTY PITA
Cut the pita in half lengthways and then into small triangles. Coat in oil and season. Spread out in a single layer on a greased roasting tray and bake in the hot oven until golden, 10-12 minutes (flipping halfway).
TIME TO DINE!
Smear ½ of the harissa Labneh on the plate. Top with the veggie roast and sprinkle over the toasted pita triangles. Drizzle over the remaining harissa labneh. Garnish with the chopped parsley and the toasted Walnuts. Go on, Chef... Indulge!
THAT’S A RAD ROAST
Preheat the oven to 200°C. Spread out the baby marrow pieces, the rinsed lentils, the rinsed baby tomatoes, and the Onion wedges on a roasting tray. Coat in oil, the ground coriander, and seasoning. Roast in the hot oven until crispy and cooked through, 20-25 minutes (shifting halfway).
FOR THE CRUNCHY BITS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HARISSA Labneh
In a bowl, combine the Labneh and the harissa paste. Add water in 10ml increments until drizzling consistency. Season.
TOASTY PITA
Cut the pita in half lengthways and then into small triangles. Coat in oil and season. Spread out in a single layer on a greased roasting tray and bake in the hot oven until golden, 10-12 minutes (flipping halfway).
TIME TO DINE!
Smear ½ of the harissa Labneh on the plate. Top with the veggie roast and sprinkle over the toasted pita triangles. Drizzle over the remaining harissa labneh. Garnish with the chopped parsley and the toasted Walnuts. Go on, Chef... Indulge!
THAT’S A RAD ROAST
Preheat the oven to 200°C. Spread out the baby marrow pieces, the rinsed lentils, the rinsed baby tomatoes, and the Onion wedges on a roasting tray. Coat in oil, the ground coriander, and seasoning. Roast in the hot oven until crispy and cooked through, 25-30 minutes (shifting halfway).
FOR THE CRUNCHY BITS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HARISSA Labneh
In a bowl, combine the Labneh and the harissa paste. Add water in 10ml increments until drizzling consistency. Season.
TOASTY PITAS
Cut the pitas in half lengthways and then into small triangles. Coat in oil and season. Spread out in a single layer on a greased roasting tray and bake in the hot oven until golden, 10-12 minutes (flipping halfway).
TIME TO DINE!
Smear ½ of the harissa Labneh on the plate. Top with the veggie roast and sprinkle over the toasted pita triangles. Drizzle over the remaining harissa labneh. Garnish with the chopped parsley and the toasted Walnuts. Go on, Chef... Indulge!
THAT’S A RAD ROAST
Preheat the oven to 200°C. Spread out the baby marrow pieces, the rinsed lentils, the rinsed baby tomatoes, and the Onion wedges on a roasting tray. Coat in oil, the ground coriander, and seasoning. Roast in the hot oven until crispy and cooked through, 30-35 minutes (shifting halfway).
FOR THE CRUNCHY BITS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HARISSA Labneh
In a bowl, combine the Labneh and the harissa paste. Add water in 10ml increments until drizzling consistency. Season.
TOASTY PITAS
Cut the pitas in half lengthways and then into small triangles. Coat in oil and season. Spread out in a single layer on a greased roasting tray and bake in the hot oven until golden, 10-12 minutes (flipping halfway).
TIME TO DINE!
Smear ½ of the harissa Labneh on the plate. Top with the veggie roast and sprinkle over the toasted pita triangles. Drizzle over the remaining harissa labneh. Garnish with the chopped parsley and the toasted Walnuts. Go on, Chef... Indulge!
Frequently Asked Questions
What is the preparation time for Vegetarian Roast with Harissa Labneh?
The preparation time for Vegetarian Roast with Harissa Labneh with Brussels sprouts, crispy lentils & walnuts is between 30 and 45 minutes.
What is the total time required to make Vegetarian Roast with Harissa Labneh with Brussels sprouts, crispy lentils & walnuts?
The total time required to make Vegetarian Roast with Harissa Labneh with Brussels sprouts, crispy lentils & walnuts is between 45 and 60 minutes.
How many servings does Vegetarian Roast with Harissa Labneh provide?
4 servings
What are the main ingredients in Vegetarian Roast with Harissa Labneh?
Baby Marrow, Baby Tomatoes, Fresh Parsley, Ground Coriander, Labneh, Onion, Onions, Pesto Princess Harissa Paste, Pita Bread, Pita Breads, Tinned Lentils, Walnuts
What is the nutritional information of Vegetarian Roast with Harissa Labneh?
Calories: 988, Carbs: 122 grams, Fat: grams, Protein: 46.9 grams, Sugar: 17.6 grams, Salt: 1860 grams
How do I prepare Vegetarian Roast with Harissa Labneh?
THAT’S A RAD ROAST: Preheat the oven to 200°C. Spread out the baby marrow pieces, the rinsed lentils, the rinsed baby tomatoes, and the onion wedges on a roasting tray. Coat in oil, the ground coriander, and seasoning. Roast in the hot oven until crispy and cooked through, 20-25 minutes (shifting halfway). FOR THE CRUNCHY BITS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. HARISSA LABNEH: In a bowl, combine the labneh and the harissa paste. Add water in 10ml increments until drizzling consistency. Season. TOASTY PITA: Cut the pita in half lengthways and then into small triangles. Coat in oil and season. Spread out in a single layer on a greased roasting tray and bake in the hot oven until golden, 10-12 minutes (flipping halfway). TIME TO DINE!: Smear ½ of the harissa labneh on the plate. Top with the veggie roast and sprinkle over the toasted pita triangles. Drizzle over the remaining harissa labneh. Garnish with the chopped parsley and the toasted walnuts. Go on, Chef... Indulge!
What should be prepared from my kitchen to make Vegetarian Roast with Harissa Labneh?
Baby Marrow, Baby Tomatoes, Fresh Parsley, Ground Coriander, Labneh, Onion, Onions, Pesto Princess Harissa Paste, Pita Bread, Pita Breads, Tinned Lentils, Walnuts
How many calories does Vegetarian Roast with Harissa Labneh have?
988 calories
How much fat content does Vegetarian Roast with Harissa Labneh have?
grams
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