Mint Pesto & Rose Harrissa Roasted Vegetables Recipe

28 Jul

Mint Pesto & Rose Harrissa Roasted Vegetables Recipe

Pop 160g fresh mint in a blender with 150g lightly dry pan-fried toasted pine nuts, 80g grated parmesan, 1 garlic clove, zest and rind of 1 lemon, Maldon salt & ground black pepper. Start slowly adding 250ml olive oil until the pesto is a bit chunky still, about 2 mins.

This can be used in SO many different ways but one of our most popular dishes is Rose Harissa Roasted Summer Vegetables, Greek Yoghurt & Mint Pesto Salad - delicious, easy & nutritious.

Cover your favourite summer vegetables with 2tbsp of Rose Harissa Paste, & 1 tbsp of Urfa Chilli Paste & 1tbsp olive oil . We usually use 5 whole spring onions, 2 courgettes, 1 red peppers, 3 large shallots, 2 carrots. Roast at 180C (gas mark 6) for 40 mins. Whilst roasting mix together 100g natural yoghurt with 1/2 lemon. Layer a shallow dish with the yoghurt. Take out the roasted veg & spoon on top of the yoghurt, and drizzle over the mint pesto, add a handful of pomegranates for texture. Delicious and a refreshingly different alternative to a traditional salad.

Recipe Rose Harissa Roasted Vegetables Mint Pesto

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The Great Food Company are happy to support our local Salvation Army by donating left over food from weddings to the homeless of Wokingham.