Autumn Traybake with Harissa Chickpeas & Dukkah

PREP TIME: 30mins


A traybake is a busy cooks dream and I love the fact that I can have a good fridge clearout using any root veggies I have. I don’t even bother to peel the veggies, just give them a good scrub and cut into wedge like chunky pieces.

There are few wonderful ‘keepers’ in the this recipe, the tahini yogurt is a hit on almost anything you pour it over and the dukkah recipe, is great when you want to add a crunch.

Seasonal Swaps: you can use, celeriac, swedes, butternut, parsnips, sweet potatoes and pumpkin. I don’t mind if beetroot stains the dish, if you do, then don’t use.

Serving Suggestion:

Serve with sautéed kale and quinoa for a complete meal.


  • 2 medium sweet potatoes, cut into wedges
  • 2 medium potatoes, cut into wedges
  • small kabocha pumpkin, cut into wedges
  • 2 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 300ml vegetable stock
  • 1 x 400g tin chickpeas, drained
  • 2 tablespoons rose harissa
  • 10g dill, roughly chopped

Tahini Yogurt

  • 75g tahini
  • 120g thick Greek style yogurt
  • 2 tablespoons lemon juice (or more to taste)
  • 2 garlic cloves
  • 60ml water


  • 3 tablespoons hazelnuts
  • 2 tablespoons pine nuts
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • pinch Spanish smoked sweet paprika
  • 1/4 teaspoon flaky seasalt


  1. Preheat the oven to 200c and line a large roasting tin (38cmx26cm) with baking paper.
  2. Add the vegetables, mix the tomato paste, stock and paste in a small bowl and pour over the veggies. Roast for 30 minutes.
  3. Add all the dukkah ingredients, except the salt and paprika, to a small roasting tray and roast for 5-8minutes until golden, remove. Add the salt and paprika and pulse in a NutriBullet or in a mortar and pestle until chunky and combined.
  4. Mix the chickpeas, harissa, 2 tablespoons oil and 1/4 salt and set aside.
  5. After the veggies have had 30 minutes and nearly soft (test with a knife), increase the heat to 220c, add the chickpea mixture and roast for a further 20 minutes or until the veggies are well cooked and starting to take on some colour.
  6. While the veggies are roasting make the tahini dressing by adding the ingredients in a NutriBullet and whizz until smooth. You can also blend by hand just make sure the garlic is finely grated.
  7. To serve, spoon a good amount of tahini yogurt over the vegetables, followed by the dill and lastly the dukkah. Enjoy!
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