This delicious recipe is an entire meal in itself and is great for sharing amongst a few friends. The harissa roasted vegetables give a deep earth flavour against the summery citrus bean salad that it is served with; the perfect summer combination. Check out the video below for a step by step guide.
YIELDS
4 Servings
PREP TIME
20 mins
COOK TIME
20 Mins
TOTAL TIME
40 Mins
Harissa Roasted Vegetables
-
2 Aubergines, Cut Into Eighths
- 2 Courgettes, Cut Into Sixths Lengthways
- 4 Small Red Onions, Halved, Peeled
- 2 Portobello Mushrooms, Peeled
- 6 tbsp Harissa Paste, Mixed With 100ml Olive Oil
Citrus Bean Salad
- 2 Tins of Cannellini Beans
- 1 Corn on the Cob
- Fresh Parsley, Chopped
- 1 Lemon
- Extra Virgin Olive Oil For Drizzling
- Light the charcoal and once the embers are glowing you are ready to cook.
- Mix the harissa paste with the olive oil and coat all the prepared vegetables in the harissa marinade. Reserve until the barbecue is ready.
- Drain the first tin of cannellini beans, pour into a bowl and lightly crush them with a potato masher. Add the second drained tin of cannellini beans, the parsley, chilli, juice and zest of 1 lemon and a good few glugs of olive oil (about 100ml). Then, season well with salt and pepper and lightly fold together.
- Once the barbecue is ready, place corn on the cob along with the harissa marinated vegetables on the grill and cook for five or six minutes each side until charred and cooked through.
- Remove the corn on the cob and, holding it vertically, shave off the kernels with a knife and sprinkle over the top of the citrus beans salad. Now pour this into a large, flat serving dish.
- Remove the harissa vegetables and pile on top of the bean salad. Give it a final scattering of parsley and squeeze of lemon to finish and serve as one piece for everyone to help themselves!
