Don’t Have Take Away! Roast Your Sweet Potatoes With Homemade Harissa Tahini Instead

Starving and tired! A dangerous combination!

Driving home too tired to cook and thinking of all the possible unhealthy ethnic cuisines on offer for take away.

By this stage in our mental thinking it is hard to imagine our willpower winning out against our grumbling stomach.
Maybe for a minute we think of our refrigerator shelves a sad and lonely wasteland of unloved less than fresh food. So what could be a possible solution to this hopeless situation?

Well as a former weekly fish and chips lover I have a few panic meals that give maximum comfort with minimum effort. One of them is tossing potatoes, sweet potatoes, carrots, parsnips with this homemade harissa tahini (recipe below). When roasted this flavourful coating gives a crunchy sesame crust that takes root veg to an amazing place.

Harissa paste is a Tunisian chili paste mixed with garlic, olive oil, cumin, saffron, rose petals, and caraway seeds. Don’t worry if you don’t like spicy food you can buy a mild form of this paste. Of course you can make your own but I can never find the right chilies for this.

And if you are thinking you don’t have time to make the tahini when this crazy hunger strikes there is a quick solution. Buy both pastes some root veg take two minutes to chop them then toss and roast.
Not exactly instant, but being patient and prepared your body will thank you for it!

 

Harissa Tahini

Tahini paste

 

Homemade tahini

200g sesame seeds raw

Roast your seeds till golden brown at 200c/400f approx 10-15 minutes. Allow to cool and blend in your food processor till the seeds become a butter. Depending how powerful your machine is may take 10 minutes. You will need to keep scraping and stirring if the mixture gets stuck in lumps. To give an even blend.

Harissa tahini

a batch of homemade tahini

3 Tbsp Harissa paste (that is a heat you enjoy)

5-7 Tbsp olive oil to thin down paste

Squeeze of Lemon

While the tahini is still in the food processor I whack in a few tbsp of Harissa paste more or less if you like. At this stage it became pretty thick so I added the olive oil by spoonful till I got the thickness I was happy with. And a bit of lemon to taste.

Then I just keep this mixture in a jar in the fridge and toss my raw veg in this paste and roast in the oven with a bit of salt and pepper. Hope you love it!

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