Chargrilled broccoli and cauliflower with harissa
This recipe for chargrilled broccoli and cauliflower with harissa comes from Le Bab in London and makes a great veggie side dish
Matbucha
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 5
Skip to ingredients
- 1kg tomatoes
- 500g red peppersdeseeded
- 2 tbsp olive oil
- 25g garlic
- 3 Carliston chilli peppers(or any green Middle Eastern or Turkish pepper), finely chopped
- 2 tsp Moroccan-style sweet paprika
- 1 tsp aleppo pepper flakes
- 400g tin of chopped tomatoes
- 1 tsp caster sugar
Nutrition: per serving
- kcal130
- fat5.2g
- saturates0.8g
- carbs14.6g
- sugars13.9g
- fibre5.7g
- protein3.4g
- salt0g
Method
step 1
Score the tomatoes and blanch in boiling water for 1-2 mins – you’ll need to do this in batches. Peel, halve and scoop out the seeds. Char the red peppers on an open flame or under a hot grill until the skins have softened and are dark. Peel, halve and remove the seeds. Blend the tomatoes and peppers together to a chunky consistency.
step 2
Put a paella pan or something similarly wide over a medium heat and add the olive oil. Gently fry the garlic and chillies for 1-2 mins or until soft. Add the paprika and aleppo pepper flakes, and cook for another 3 mins until fragrant.
step 3
Add the tinned tomatoes and the tomato and red pepper mixture. Bring to a boil then lower the temperature, simmering gently. Cook for 30 mins until all the liquid has reduced – this will take longer if you don’t use a wide pan. Allow to fully cool and then refrigerate. When ready to serve, spread the matbucha onto a plate and drizzle with olive oil.
