Harissa Roasted Sweet Potato, Vegetable and Egg Salad
250g small parsnips, washed, trimmed and cut in half
2 medium sized sweet potatoes cut into slices
1 aubergine, cut into small chunks
1 courgette, cut into chunks
1 red onion, peeled and cut into slices
1 yellow pepper, cut into squares
1 red pepper, cut into squares
Sea Salt and black pepper
3 tsp cumin seeds
1 tbsp crushed coriander seeds
2 tsp cinnamon
1 tbsp harissa paste
2 tsp smoked paprika
2 tsp red chilli seeds
Handful fresh coriander, chopped
Preheat oven to 180C/350F/Gas 4.
Placed the prepared vegetables and sweet potato in a bowl with 3 tbsp of rapeseed oil and all the remaining ingredients, apart from the coriander and the eggs, season well with sea salt and black pepper and mix well to combine all the ingredients.
Spread the mixture on a large baking sheet and cook in the oven for 25-30 minutes until golden and cooked through. Meanwhile place the eggs in cold water and bring to the boil, then simmer for 6 mins or 7 mins if you like them slightly harder. Remove from the heat and place the eggs quickly under cold running water for 2 minutes until completely cold then peel.
Take the vegetables out the oven and set aside to cool slightly then mix in the coriander and the heard boiled eggs cut in half. You can serve this warm salad cold on its own with flatbreads and Greek yogurt.