Harissa-Roasted Vegetables with Spring Greens and Tahini Dressing (Ottolenghi-inspired)

This dish is on regular rotation in our house. In a true academic fashion, it’s inspired by a recipe from Ottolenghi Flavour - but adapted to better work as a satisfying main meal.

The original recipe uses potatoes, which work beautifully as a side but could leave you hungry in no time if you try to turn them into a main. So, I’ve reworked this recipe into a proper main by swapping the potatoes for a more interesting (and, frankly, more nutritious) medley of celeriac, cauliflower, and chickpeas, plus a quick side of garlicky spring greens.

The result is a delicious and satisfying main that is full of bold flavours and character. I’m sure if you give it a go, you’ll end up making it on repeat.

Prep time: 50 minutes | Serves: 4 | Plant points: 7

Ingredients

Roasted vegetables

• 1 large celeriac (approximately 700g), peeled and chopped into 2cm cubes

• 1 large cauliflower, leaves discarded and the cauliflower broken into bite-sized florets

• 400g tin of chickpeas, drained

• 3 tbsps extra virgin olive oil

• 70g rose harissa paste

• 2-3 garlic cloves, peeled and pressed

• Salt and freshly-ground black pepper

Garlicky spring greens

• 200g (spring) greens, finely sliced

• 1 tbsp extra virgin olive oil

• 1/2 tsp garlic powder

• Pinch of salt

Tahini dressing

• 60g tahini

• 2 tbsps soy sauce

• 1 1/2 tbsps rice vinegar

• 1/2 tsp maple syrup 

Toppings (optional, but highly recommended)

• 10g chives, finely chopped

• 1 tsp white sesame seeds

Method

Preheat to 220°C and line a large roasting tray with baking paper.

In a large bowl, toss the celeriac, cauliflower and chickpeas with salt and pepper.

In a separate bowl, whisk together the olive oil, harissa and garlic. Pour over the vegetables and mix well until everything is evenly coated.

Tip the vegetables onto the tray in a single layer. Cover tightly with foil and roast for 15 minutes.

Remove the foil, reduce the heat to 180°C, and roast for a further 15 minutes, or until cooked through and nicely charred at the edges.

While the vegetables are roasting, heat 1 tbsps of extra virgin olive oil in a pan. Add the spring greens and cook for about 5 minutes.

Season with salt and garlic powder, then cook for another 2–3 minutes until softened but still vibrant. Set aside.

Whisk all dressing ingredients together with 1 tbsp warm water until smooth and pourable.

Plate up the roasted vegetables with the spring greens. Drizzle generously with the tahini dressing and finish with chives and sesame seeds.

Why It Works

This recipe delivers maximum flavour with very little effort. Roasting does most of the work, the tahini dressing brings it all together, and it keeps beautifully in the fridge for a couple of days. It’s filling, nutritious, and a guaranteed crowd-pleaser. 

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