Chilli Corn Traybake
A smoky chilli corn traybake made with a moreish harissa yoghurt. Inspired by the warm North African flavours found in Harissa paste (garlic, chilli, and paprika), this smoky traybake is a great way to cook up an impressive dinner with next to no effort.
I combine this dish with a delicious vegan harissa yoghurt. After you’ve made this once, it will become a regular in your household, I promise!
Start by preheating the oven to 180°C fan/200°C. Now add the olive oil and potatoes into a large roasting tin, and roast for 25 mins. Once cooked, add the rest of vegetables, olives, haricot bean, garlic cloves, herbs, spices, sea salt & pepper flakes, and roast for another 30 mins
In the meantime, mix together the vegan yogurt with the harissa, grated garlic, sea salt and lemon zest. Feel free to add a squeeze of lemon juice if needed.
Once your traybake is cooked remove from the oven. Squeeze over the lemon juice, scatter over the nutritional yeast, fresh basil, spring onions, and season. Serve in centre of the table with nutritional yeast, lemon wedges, chunks of crusty bread, and the harissa yogurt.
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Chilli Corn Traybake
Ingredients
- 2 tbsp olive oil
- 50 g new potatoes (halved)
- 3-4 corn on the cob (cut in half or 8 small ones)
- 2 medium courgettes (sliced into 2cm slices)
- 1 punnet cherry tomatoes
- 2 large red onions (cut into wedges)
- 4-5 whole cloves of garlic (no need to peel)
- 400 g tin haricot beans (drained and rinsed)
- Handful of olives
- 1 tsp chilli flakes
- 1 tsp ground oregano
- 1 tsp ground smoked paprika
- Sea salt and pepper
- 25 g fresh basil (finely chopped)
- 1 lemon (Zest and juice of)
Harissa Yoghurt
- 300 g natural vegan yogurt
- 2 tsp harissa
- 1 lemon (zest and a squeeze of juice)
- 2 cloves garlic (grated)
- pinch sea salt
To serve
- nutritional yeast
- 1 small bunch of spring onions (finely sliced)
- lemon wedges and crusty bread to soak up the juices
Instructions
- Preheat the oven to 180°C fan/200°C.
- Add the potatoes and olive oil to a large roasting tin and roast for 25 mins.
- After 25 mins add the rest of vegetables, olives, haricot beans, garlic cloves, herbs, spices, sea salt & pepper flakes, and roast for another 30 mins.
- Mix together the vegan yogurt with the harissa, grated garlic, sea salt and the lemon zest (add a squeeze of lemon juice if needed). Set aside.
- Remove the traybake from the oven once cooked. Squeeze over the lemon juice, scatter over the nutritional yeast, fresh basil, and spring onions.
- Serve in centre of the table with nutritional yeast, lemon wedges, chunks of crusty bread, and the harissa yogurt.
Video
Nutrition
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2 comments
Nikki
50 g of potatoes? Am I missing something. Did you mean 500?
Bill
It’s really frustrating when the recipe and video clip differ with each other. The video adds lemon juice and zest at the same time as the vegetables and the recipe its at the end of cooking, the same with the basil???
Also the recipe adds the olives in at the same time as vegetables and the video says add 10 minutes before end of cooking.
Madeleine I think your dished look so interesting/amazing I want to try them but am getting totally thrown by the different instructions.