Harissa and Pomegranate Molasses Roasted Vegetables.

The addition of pomegranate molasses to the harissa balances the heat of the fiery paste and helps make a gorgeous, easy dish look as spectacular as it tastes.

PREP: 15 MINS COOKS: 15 MINS

Method

1. Preheat the oven to 200°C/180°C fan/gas 6 and gather your ingredients.

2. Mix the harissa and sun-dried tomato paste with the oil and pomegranate molasses. Smother the aubergine, fennel and chickpeas with the mixture in a roasting tray and season with salt and pepper.

3. Remove from the oven, spoon onto a platter, scatter with the preserved lemon and dill or fennel fronds to serve.

COOK'S TIP

You can just use a squeeze of lemon juice instead of the preserved lemon, if you prefer.

Ingredients

• 1 tbsp harissa paste

• 1 tbsp sun-dried tomato paste

• 1 tbsp extra virgin olive oil

• 1 tbsp of pomegranate molasses

• 200g aubergine cut into chunky 2cm batons

• 160g fennel (about 1 large bulb), cut into thin wedges

• 2 red onions quartered

• 2 large courgettes cut into short battens

• 1 punnet of cherry tomatoes

• 400g tin chickpeas, drained and rinsed

• 20g pine nuts

• sea salt and freshly ground black pepper

TO SERVE

• 1 preserved lemon, rind thinly sliced (flesh discarded)

• 10g picked fresh dill or fennel fronds

• 1 pack of mixed salad leaves