Lovely tomato & rose petal harissa

Rose Harissa

Serves 10

  • 350 g mixed, ripe tomatoes, halved

  • 200 g fresh red chillies

  • 4 cloves garlic, unpeeled

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 2 teaspoons cumin seeds

  • 1 teaspoon coriander seeds

  • 1 teaspoon smoked paprika

  • 1 handful rose petals, washed

  • 3 tablespoons rose water

  • 2 tablespoons caster sugar

  • 1 splash red wine vinegar

  • 1 tablespoon extra virgin olive oil

Although you could chop all of this by hand, it will take you a while, so I suggest using a food processor. However, if you are doing it by hand you might want to wear some rubber gloves to protect you from the chillies as their juices might irritate your skin.



Preheat your oven to 150°C/300°F/gas 2. Spread the tomatoes (cut-side up), chillies and garlic on a large roasting tray, drizzle with olive oil and season. Place in the oven and roast for 1 hour, giving the tray a little shake a few times while cooking.



After an hour, remove the tray from the oven and leave to the side to cool. Once the chillies are cool enough to handle, put on some rubber gloves, remove their stalks and deseed them. You can do this under running water, as it helps with washing the seeds away. Peel the garlic cloves and place in the food processor with the chillies. Pulse until roughly chopped, then add the cumin, coriander and paprika, season well with salt and pepper and pulse again.



Next, add the tomatoes, rose petals, rose water and sugar, and pulse until you get a chunky paste, with lovely flecks of tomato and rose petals.



Transfer the paste to a bowl and stir in a splash of red wine vinegar and the extra virgin olive oil. You should have a beautiful, deep, reddish paste. Have a taste - you want a good balance between the heat of the chillies, the smoky paprika, the sharpness of the vinegar and the fragrant rose petals. Season again and add another splash of vinegar, if needed. Once you're happy with the taste, spoon into a sterilised jar and keep in the fridge for up to a month.

Nutritional Information

Lovely tomato & rose petal harissa

Spicy and fragrant on oily fish

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When delicate, beautiful-smelling roses meet a kick of chilli, something amazing happens
Serves 10
1h 15m (plus cooling time)
Super easy
Print this recipe
Method

Having a jar of this in your fridge is brilliant. My favourite way to eat it is with oily fish, such as mackerel or sardines. The rose petals are delicate and fragrant, and nicely balance the heat of the chillies. You can pretty much eat any garden rose, just make sure they haven't been sprayed with pesticides. If you can find some really wonderful-smelling roses, you'll notice their fragrance will come through in the harissa.

Although you could chop all of this by hand, it will take you a while, so I suggest using a food processor. However, if you are doing it by hand you might want to wear some rubber gloves to protect you from the chillies as their juices might irritate your skin.

Preheat your oven to 150°C/300°F/gas 2. Spread the tomatoes (cut-side up), chillies and garlic on a large roasting tray, drizzle with olive oil and season. Place in the oven and roast for 1 hour, giving the tray a little shake a few times while cooking.

After an hour, remove the tray from the oven and leave to the side to cool. Once the chillies are cool enough to handle, put on some rubber gloves, remove their stalks and deseed them. You can do this under running water, as it helps with washing the seeds away. Peel the garlic cloves and place in the food processor with the chillies. Pulse until roughly chopped, then add the cumin, coriander and paprika, season well with salt and pepper and pulse again.

Next, add the tomatoes, rose petals, rose water and sugar, and pulse until you get a chunky paste, with lovely flecks of tomato and rose petals.

Transfer the paste to a bowl and stir in a splash of red wine vinegar and the extra virgin olive oil. You should have a beautiful, deep, reddish paste. Have a taste - you want a good balance between the heat of the chillies, the smoky paprika, the sharpness of the vinegar and the fragrant rose petals. Season again and add another splash of vinegar, if needed. Once you're happy with the taste, spoon into a sterilised jar and keep in the fridge for up to a month.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 73
    4%
  • Carbs 8.5g
    3%
  • Sugar 8.0g 9%
  • Fat 3.7g 5%
  • Saturates 0.5g 3%
  • Protein 0.9g 2%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 350 g mixed, ripe tomatoes, halved

  • 200 g fresh red chillies

  • 4 cloves garlic, unpeeled

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 2 teaspoons cumin seeds

  • 1 teaspoon coriander seeds

  • 1 teaspoon smoked paprika

  • 1 handful rose petals, washed

  • 3 tablespoons rose water

  • 2 tablespoons caster sugar

  • 1 splash red wine vinegar

  • 1 tablespoon extra virgin olive oil