Harissa spiked yoghurt feta dip with roasted vegetables
Brightly coloured and full of the flavour this yoghurt feta dip is punchy with harissa. It’s delicious with roasted winter vegetables or to use as a standalone dip with pita chips, or slather in a sandwich.
800g root vegetables such as carrots, beets, turnips, kūmara etc,
2 tablespoons olive oil
a few sprigs thyme leaves
2 teaspoons cumin seeds
150g Clevedon Buffalo Co Natural yoghurt
150g Clevedon Buffalo Co Buffalo feta
1 roasted and peeled red capsicum (jarred is fine to use here)
grated zest 1 lemon
2 cloves of garlic, peeled
1-2 tablespoons harissa depending on spice preference
2-3 tablespoons dukkah
small handful fresh coriander
Preheat the oven to 200°C. Line a baking tray with baking paper.
If necessary cut the vegetables in half or wedges. Toss with the olive oil, thyme and the cumin seeds. Season with salt and pepper. Roast for 30 minutes or until the vegetables are tender
Put the yoghurt, feta, capsicum, lemon zest, garlic and harissa into a food processor and blend until smooth. Add seasoning to taste.
Spoon some of the dip on a serving platter. Top with the roasted vegetables and scatter over the dukkah and coriander and serve the rest of the dip alongside.