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    Rose harissa & honey-roasted root flatbreads

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    Rose harissa & honey-roasted root flatbreads

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2

    Ingredients

    300g slender carrots, quartered lengthways
    200g slender parsnips, quartered lengthways
    ½ tbsp olive oil
    1 tbsp tahini
    60g low fat Greek-style yogurt
    1 tbsp Belazu Rose Harissa Paste
    2 tsp clear honey
    1 continental red salad onion, thinly sliced
    2 cloves garlic, thinly sliced
    2 Crosta & Mollica Wholeblend Piadina Flatbreads
    ¼ x 25g pack coriander

    Method

    1. Preheat the oven to 230ºC, gas mark 8. Scatter the carrots and parsnips in a roasting tin. Drizzle with the olive oil and a little seasoning and toss together. Roast for about 20 minutes, or until lightly browned.

    2. Mix together the tahini and yogurt with a few grinds of black pepper. Combine the harissa and honey in a separate bowl. Brush the harissa mixture over the vegetables, then scatter with the salad onion and garlic and lay the flatbreads on top of the tin. Return to the oven for 3 minutes.

    3. Transfer the flatbreads to serving plates, pile the vegetables on top, then add spoonfuls of tahini yogurt and serve scattered with coriander.

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    Cook’s tip Our harissa combines peppers, spices, garlic and rose petals in a flavour-packed paste that’s a useful ingredient to keep in the fridge. Use a spoonful to add body and flavour to meat, fish and veggie stews and to liven up an otherwise bland vegetable soup.

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