Squash and herby harissa dip recipe

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

  1. 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.
  2. When ready, mash the squash coarsely with a potato masher.
  3. Stir in the harissa and just enough lemon juice, olive oil and salt and pepper to taste.
  4. Mix the yoghurt with the chopped herbs and garlic.
  5. Transfer the squash to a serving dish and swirl the yoghurt through.
  6. Drizzle with a little more oil and scatter over the toasted pumpkin seeds.

Recipe devised by Kirsty Hale for Riverford.

You might also like:

Harissa-spiced lamb burgers recipe

Vegetable tortas recipe

Honey and harissa kataifa wrapped aubergines recipe

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.