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Harissa Vegetable Chips With Feta & Cucumber Dip

Vegetable chips coated with harissa and served with a cooling homemade feta and cucumber dip made using quark. 

Course: Side Dish
Author: Jemma Andrew-Adiamah
Ingredients
  • 4 large parsnips
  • 4 large courgettes
  • 4 large carrots
  • 2 tbsp harissa paste
  • 2 tbsp oil (of your choice)
  • 250g Graham's Family Dairy Natural Quark
  • 1/4 cucumber grated
  • 50g feta cheese
  • 2 tbsp fresh mint
  • Salt and pepper to taste
Instructions

  1. Preheat the oven to 200 degrees.

  2. Prepare the vegetables by peeling and slicing them into chips (about 1cm thick).  Place on a non-stick baking tray.

  3. Coat the chips in the harissa paste and oil and bake in the oven for 18-25 minutes, remembering to turn half way through the cooking process. 

  4. While the chips are cooking, take a blender and add the quark, feta cheese and mint and blitz until smooth.  Grate in the cucumber and season, stir until well combined. 

  5. When the vegetable chips are done, all them to cool for a few minutes before serving with the dip.