Charred tomatoes, onions and peppers with feta and harissa pine nuts

Name: Charred tomatoes, onions and peppers with feta and harissa pine nuts
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Moroccan, African
Ingredients: “5 tbsp/75ml olive oil; 4 small red onions, each cut into 8 wedges (1 lb 1 oz/480g); 2 green jalapeños, stems discarded and flesh chopped into ½-inch/1cm-thick rounds; 2 red bell peppers (10½ oz/300g), stems and seeds discarded, and flesh cut into 1¼–1½-inch/3–4cm pieces; 1 head of garlic, skin on and halved crosswise; 3⅓ lb/1.5kg plum tomatoes, peeled (optional) and roughly chopped; 1 cup/20g cilantro, roughly chopped, plus 1 tbsp extra chopped cilantro to serve; 1 tbsp coriander seeds; 120g cherry tomatoes, left whole; “4¼ oz/120g Greek feta, roughly crumbled into large chunks; ¼ cup/25g pine nuts; 1 tbsp rose harissa (or sub for ½ tbsp Tunisian harissa); salt”

6 steps

Prep:30minCook:1h 15min

Make it your own: – Use any soft herb you have on hand. – Swap out the pine nuts for toasted almonds or walnuts. – Veganize it: leave out the feta; it’s just as tasty without

Updated at: Thu, 17 Aug 2023 00:19:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories364.8 kcal (18%)

Total Fat29.9 g (43%)

Carbs17.4 g (7%)

Sugars7.8 g (9%)

Protein8.4 g (17%)

Sodium609.6 mg (30%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

75mlolive oil

480gred onions

small, each cut into 8 wedges

2green jalapeños

stems discarded and flesh chopped into 1/2-inch/1cm-thick rounds

300gred bell peppers

stems and seeds discarded, and flesh cut into 1 1/4-1 1/2-inch/3-4cm pieces

1 headgarlic

skin on and halved crosswise

3.33 lbplum tomatoes

peeled, optional, and roughly chopped

1 cupcilantro

roughly chopped, plus 1 tbsp extra chopped cilantro to serve

1 Tbspcoriander seeds

120gcherry tomatoes

left whole

120gGreek feta

roughly crumbled into large chunks

¼ cuppine nuts

1 Tbsprose harissa

or sub for 1/2 tbsp Tunisian harissa

salt

Instructions

Step 1

Preheat the oven to 475°F.

Step 2

Put 2 tablespoons of oil, the onions, jalapeños, peppers, and garlic into a large roasting pan about 13 x 10 inches/34 x 26cm in size and give everything a good stir. Roast for 25 minutes, stirring two or three times throughout, until softened and well charred.

Step 3

Remove the garlic halves and use a small knife to remove the cloves, putting them back into the pan and discarding the papery skins. Add the plum tomatoes, cilantro, coriander seeds, and 1¾ teaspoons of salt and use the back of a large spoon to mash everything together, breaking apart the garlic and chiles a little. Return the pan to the oven for another 30–35 minutes, stirring two or three times throughout, or until the tomatoes have broken down and the mixture has thickened.

Step 4

Remove the dish from the oven and set the oven broiler to high. Top with the datterini/cherry tomatoes and feta and drizzle with 1 tablespoon of oil. Broil for 10 minutes, or until the feta and datterini/cherry tomatoes have taken on some color.

Step 5

Meanwhile, put the remaining 2 tablespoons of oil into a small frying pan on medium-high heat. Add the pine nuts and cook until golden, shaking the pan frequently, about 3 minutes. Add the harissa, stirring to combine, then remove from the heat.

Step 6

To serve, spoon the harissa pine nuts over the top and sprinkle with the extra cilantro.