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Harissa-spiced beans with roasted squash

Serves 2

You’ll have to forgive me if the quantities & method are a little sketchy... I saw a similar dish on a restaurant menu and was seeking to recreate it, so the whole thing was made up as I went along!


½ squash
tin butter beans
about 10 cherry tomatoes, chopped in half
oil of your choice (I used rapeseed but I’m sure olive would work)
harissa paste
a handful of pearled spelt
grated parmesan (or I’m sure some grilled halloumi would be fantastic)
freshly ground black pepper


  1. Pre-heat your oven (I used gas 6).
  2. Dice the squash and put in a baking tray with a generous amount of oil. Stir to coat the pieces with oil, and then pop in the oven to roast. This will take about 45 mins or so.
  3. In a saucepan, sweat the tomatoes in some oil until they’ve broken down into a kind of sauce.
  4. Add the beans and spelt, and then add harissa and salt to your taste. Let this cook until the spelt is soft and ready to eat. Adjust seasoning as necessary.
  5. In your serving dishes put a layer of beans first, then top with pieces of roasted squash, and finally top with cheese/ground black pepper to your taste.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Harissa-spiced beans with roasted squash in bowl