Roasted Harissa Vegetables with Breaded Brocolli and Savoury Pancakes

I love meat, but there are numerous reasons why it is good to cut down on meat, and having a meat-free day does you no harm. This is a great dish for one of those days, using one of my favourite bases, harissa.

Harissa has its origins in North Africa, and while there are varieties, the main ingredients are  roasted red peppers, Serrano chillis, garlic, saffron, and rose. You might not think you like rose as a flavour, particularly if you’re not a fan of Turkish Delight, but it really does make all the difference.

For the Roasted Harissa Vegerables

There are some great vegetables for roasting, so use things like shallots, courgette, sliced leeks. Pre-heat your oven to 180°C. Roughly chop your chosen vegetables and place in an oven proof dish. Add 1 tbsp of harissa paste, 1 tbsp honey, 1 tbsp olive oil, salt and pepper to taste, and a good glug of white wine. Now mix it all together with your hands so that the vegetables are well covered with the mixture. Cover the dish with foil and pop it in the oven for 30 minutes. After 30 minutes, remove the foil, give the vegetables a good stir and put back in the oven for a further 30 minutes.

For the Breaded Broccoli

Broccoli can to be really horrible and mushy, so the breading adds a delightful crunch, plus you can add whatever flavours you want. Cut the broccoli into large florets, and simmer for 10 minutes, drain when done. To coat the broccoli, set out three bowls,  one with flour, mixed with salt, pepper and dried rosemary, a second with a beaten egg, and a third with breadcrumbs. Take each floret and coat with flour, then with egg, and then with breadcrumbs. Set of a baking tray and spray with oil, put in a preheated oven at 180°C for 20 minutes.

For the Fritters

I’ve called them pancakes, I’m not actually sure that is precisely what they are! If you have any leftover egg and flour, combine them, add any herbs you fancy and fry in butter, ensuring a consistent thickness. Turn over halfway through. Once the fritter is done, place on a chopping board and cut to your favourite shape with a pastry cutter. There you go, a mini stack of savoury pancakes.