Harissa-spiced beans with roasted squash

Ingredients

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

salt

a handful of pearled spelt

grated parmesan (or I’m sure some grilled halloumi would be fantastic)

freshly ground black pepper

Directions

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 :)