This Moroccan inspired veggie-feast is packed full of goodness and with a rich and warming harissa paste kick.
Indulge in a hearty dinner with classic autumnal veggie and a warming Moroccan-inspired flavour.
Butternut squash is rich in vitamins A and C, as well as antioxidants and minerals, potassium and magnesium.
Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Preheat the oven to 200°C/180°C fan/gas mark 6. Mix together the oil, vinegar, tahini, harissa and 2 tbsp water and season.
Mix the vegetables together on a large baking tray with the pine nuts, toss in the dressing and bake for 25-30 minutes, stirring halfway, until tender.
While the vegetables are cooking, cook the bulgur wheat according to the packet instructions; drain and set aside.
Toss the grains into the vegetables. Serve with a dollop of natural yoghurt, with harissa swirled through, if liked.
