Go Back
Print

Roast harissa tomatoes and lentil pilau

Ripe, sweet tomatoes works best for this recipe. The brown rice and lentils can be substituted for bulgar wheat, freekeh or couscous of course.
Harissa recipe here.
Course Main Course
Cuisine Middle Eastern, vegetarian
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients

Roast tomatoes

  • 8 very ripe tomatoes
  • Harissa paste (recipe above)
  • Brown sugar (or white, if you don't have)
  • olive oil
  • salt and pepper
  • a splash Balsamic vinegar
  • 6 medium Courgettes (optional)

Lentil and rice pilau

  • 1/2 cup brown lentils
  • 1/2 cup brown rice
  • 2 medium onions, chopped
  • 3-4 cloves garlic
  • 1 tsp cinnamon
  • 2 cups (or so) stock (can also use miso paste and water)
  • 2 sprigs mint, leaves removed and chopped.
  • A big bunch of spinach leaves, washed and chopped
  • 1/2 lemon juiced
  • Thick yoghurt

Instructions

  • Preheat your oven to 200C.
    Halve the tomatoes, place them face up on a baking tray, and smear each tomato face with harissa. Sprinkle with salt, pepper, sugar, olive oil and balsamic vinegar, and roast in the oven for 40-45 minutes, until the tomatoes are totally soft, caramelised and hinting on burning on the edges. 
    If using baby marrows/courgettes, give them the same treatment but pull them out 15-20 mins earlier - they burn quicker than the tomatoes. 
  • Mix the rice and lentils together, add double the volume of stock or water, and cook in the microwave or stovetop until almost (but not quite) done. 
    If using a quick cooking grain such as couscous or bulgar wheat, you can skip this step. 
  • Fry the onions with the cinnamon until soft and starting to colour. Add the garlic, mint and spinach, cook until the spinach has wilted. Add the lentils and rice, and continue to add stock as the liquid gets absorbed, until the grains have cooked. Season with salt, pepper and lemon juice and set aside. 
  • Arrange the pilau in a big salad bowl or serving platter, arrange the tomatoes and put a few dollops of yoghurt on top, followed by a final glug of olive oil.