Recipe | Roasted harissa vegetables with goat’s cheese and almonds

Now that spring is here (I mean we had one hour of glorious sunshine yesterday!), I just had to share this recipe. Plus, I’m properly loving goat’s cheese at the moment – is there anything it doesn’t go with? I’ll have to post my traybake recipe soon, well once I photograph it well, because it was just lush, and the perfect spring/summer sharer when we can finally host again.

Anyway, back to tonight’s recipe. Regular readers will know that this recipe was a total botch job – but I’ve somehow managed to pull it off. Basically, Hello Fresh sent me all the wrong ingredients (I was hoping for some kind of sweet potato and chickpea curry with cashews). Not only that, but the random bag of ingredients I received didn’t even make one of their recipes. So, I improvised. I didn’t even use Google for this one, just absolutely winged it – and actually impressed myself.

It’s a meat-free Monday recipe, but I don’t see why you couldn’t serve this as a side with some chicken or lamb if you didn’t just want veg. Alternatively, it would probably be delicious alongside some cous cous or quinoa. This recipe serves two.

Ingredients

• 1 aubergine, diced 
• 1 red onion, peeled and cut into wedges
• 1 sweet potato, diced 
• 1 red pepper, cored and diced 
• 2 tbs harissa paste 
• 75g goat’s cheese, crumbled 
• 40g flaked almonds

Method

• Preheat the oven to 200C fan 
• On a large baking tray, add the diced vegetables and drizzle with olive oil. Spoon over the harissa paste and toss to coat 
• Roast for 25-30 minutes, checking and turning halfway through cooking time 
• Meanwhile, heat a dry frying pan over a medium heat. Throw in the almonds and toast for 2-3 minutes, stirring frequently (they’ll burn quickly). Remove from the heat and set aside 
• Serve up the vegetables. Blob the crumbled goat’s cheese over the vegetables and around the plate. Scatter over the almonds and enjoy!

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LoveLucyRecipe so I can take a look at your creations.

Love, Lucy xx