Squash and herby harissa dip recipe
Looking for a dip with a twist? Try this recipe with squash, fiery harissa and yoghurt. It's delicious with crackers, crisps and cucumber sticks. Just don't overdo the coriander or mint: a small handful is enough.
Ingredients
- 800 g (approx) squash, peeled and diced
- 1 lemon, juice only
- 1 splash good quality olive oil
- 1 tsp harissa (more if you like it hot)
- 3 tbsp plain yoghurt
- 1 handful chopped coriander
- 1 handful chopped mint
- 1 clove garlic, crushed
- 2 tbsp toasted pumpkin seeds
- 28.2 oz (approx) squash, peeled and diced
- 1 lemon, juice only
- 1 splash good quality olive oil
- 1 tsp harissa (more if you like it hot)
- 3 tbsp plain yoghurt
- 1 handful chopped coriander
- 1 handful chopped mint
- 1 clove garlic, crushed
- 2 tbsp toasted pumpkin seeds
- 28.2 oz (approx) squash, peeled and diced
- 1 lemon, juice only
- 1 splash good quality olive oil
- 1 tsp harissa (more if you like it hot)
- 3 tbsp plain yoghurt
- 1 handful chopped coriander
- 1 handful chopped mint
- 1 clove garlic, crushed
- 2 tbsp toasted pumpkin seeds
Details
- Cuisine: African
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the oven to 190°C (374°F). Put the squash in a baking dish and toss in just enough olive oil to coat. Roast for 35 mins or so, until tender.
- When ready, mash the squash coarsely with a potato masher.
- Stir in the harissa and just enough lemon juice, olive oil and salt and pepper to taste.
- Mix the yoghurt with the chopped herbs and garlic.
- Transfer the squash to a serving dish and swirl the yoghurt through.
- Drizzle with a little more oil and scatter over the toasted pumpkin seeds.
Recipe devised by Kirsty Hale for Riverford.
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