Honey-Harissa Roasted Vegetable Tray Bake with Whipped Feta

⏱ 50 min · Serves 4

One tin, maximum flavour: sweet potato, red onion and peppers turn sticky and caramelised under a honey-harissa glaze, then land on a cloud of cool whipped feta. Weeknight easy, dinner-party smug.

Per serving: 610 kcal · 20.0g protein · 55.0g carbs · 35.0g fat

Ingredients

• 2 medium sweet potatoes (about 600g), cut into 3cm chunks
• 2 red peppers, deseeded and cut into thick strips
• 1 courgette, cut into thick half-moons
• 2 red onions, cut into wedges
• 1 x 400g tin chickpeas, drained and patted dry
• 4 tbsp olive oil
• 2 tbsp rose harissa paste
• 1 tbsp runny honey
• 1 tsp ground cumin
• 1 tsp flaky sea salt
• Black pepper, to taste
• 200g feta
• 150g Greek yoghurt
• 1 tbsp lemon juice
• Small handful fresh mint leaves, torn
• 2 tbsp toasted pumpkin seeds

Method

1. Heat the oven to 220C/200C fan/gas 7 and put a large roasting tray in to heat up.
2. In a big bowl, toss the sweet potato, peppers, courgette and onion wedges with 3 tbsp olive oil, the cumin, salt and plenty of pepper.
3. Tip the vegetables onto the hot tray in a single layer (use two trays if crowded) and roast for 20 minutes.
4. Meanwhile, mix the harissa, honey and remaining 1 tbsp oil in a small bowl. Toss the dried chickpeas in half of it.
5. Take the tray out, stir the vegetables, scatter over the chickpeas and drizzle the remaining harissa honey over everything. Roast for another 20-25 minutes until the edges are charred and the sweet potato is tender.
6. While it roasts, blitz the feta, yoghurt and lemon juice in a food processor until smooth and creamy (or mash hard with a fork). Season with black pepper.
7. Spread the whipped feta over a large platter, pile the hot vegetables on top, and finish with torn mint and pumpkin seeds. Serve with warm flatbreads.