METHODSet Oven to pre-heat at 220°c.
Line oven dish with greaseproof paper.
Combine potatoes, harissa, cumin, olive oil, both paprikas and add to dish and bake for 20 minutes.
Add the chorizo, onions & peppers and bake for a further 10 mins, the vegetables and chorizo should be a little charred on the edges.
Add the whole tomatoes, pumpkin seeds and olives and bake for 10 mins.
The tomatoes will burst and pop to release their juice – this will make a little sauce for the potatoes.
Finally, carefully remove the greaseproof paper from underneath and sprinkle with the snipped parsley and season with salt & pepper.
Serve in the middle of the table for the whole family to help themselves.
Serve with crunchy baby gem leaves & balsamic dressing
Serves: 6
Preparation: 15 mins
Cooking: 40 mins
1kg Butter Gold Potatoes, roughly chopped (into quarters)
1 Jar Red Harissa
2 cloves Garlic, peeled & thinly sliced
1 Tsp Cumin Seed
Olive Oil
1 Tsp Smoked Paprika
1 Tsp Sweet Paprika
Chorizo, sliced into pound coins
Red Onions, peeled & roughly chopped
Orange & Yellow Peppers, seeds removed and roughly chopped (Chopped chunky)
1 Tbsp Pumpkin Seeds
1 Punnett Cherry Tomatoes
1 Jar Green Olives, pitted
15g Plat Leaf Parsley, snipped with scissors
Salt & Pepper
Crunchy Baby Gem Leaves
Balsamic Dressing