Chilli Corn Traybake

A smoky sweetcorn traybake made with a moreish harissa yoghurt

prep time 15 mins total time 35-40 mins
serves 4

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.

Ingredients

• 2 tbsp olive oil

• 50g new potatoes, halved

• 3-4 corn on the cob, cut in half or 8 small ones

• 2 medium courgettes, sliced into 2cm slices

• Small punnet of cherry tomatoes

• 2 large red onions, cut into wedges

• 4-5 whole cloves of garlic (no need to peel)

• 400g 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

• 25g fresh basil, finely chopped

• Zest and juice of 1 lemon

Harissa Yoghurt

• 300g natural vegan yogurt

• 2 tsp harissa

• Zest of 1 lemon and a squeeze of juice (if needed to loosen)

• 2 cloves of garlic, grated

• Good pinch of sea salt

To serve

• Nutritional Yeast

• Small bunch of spring onions, finely sliced

• Lemon wedges and crusty bread to soak up the juices

METHOD

1. Preheat the oven to 180°C fan/200°C.

2. Add the potatoes and olive oil to a large roasting tin and roast for 25 mins.

3. 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.

4. 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.

5. Remove the traybake from the oven once cooked. Squeeze over the lemon juice, scatter over the nutritional yeast, fresh basil, and spring onions.

6. Serve in centre of the table with nutritional yeast, lemon wedges, chunks of crusty bread, and the harissa yogurt.