Roasted Leek & Celeriac with Harissa, Chickpeas and Herbs
Ingredients
- 2 Leeks
- 1 Celeriac
- 1 tin Chickpea
- 1 tablespoon (or less) Harissa Paste
- ½ bunch dill – chopped
- ½ bunch coriander – chopped
- 2 tablespoon Extra Virgin Olive Oil
- 1 lemon – juiced
- Salt & Pepper to taste
Method
- Preheat oven to 180c .
- Slice Leek to thick slices
- Dice Celeriac to 1 cm cubes
- Coat leek and celeriac with oil and roast for about 25-30 minutes till golden brown
- in the meantime, toss drained chickpeas in a frying pan on a medium heat with harissa to warm through
- Mix all the vegetables together
- Add dressing and adjust seasoning.
