LJ fairburn Poultry


Harrisa Roasted Sweet Potato, Vegetable and Egg Salad



  • 250g small parsnips, washed, trimmed and cut in half.
  • 2 medium sized sweet potatoes cut into slices
  • 1 aubergine, cut into small chunks
  • 1 courgette, cut into chunks
  • 1 red onion, peeled and cut into slices
  • 1 yellow pepper, cut into squares
  • 1 red pepper, cut into squares
  • Rapeseed oil
  • Sea salt and black pepper
  • 3tsp cumin seeds
  • 1 tbsp. crushed coriander seeds
  • 2tsp cinnamon
  • 1 tbsp harissa paste
  • 2tsp smoked paprika
  • 2tsp red chilli seeds
  • Handful fresh coriander, chopped
  • 4 Fairburn’s British Blue eggs

Preheat oven to 180C/350F/Gas 4


Place the prepared vegetables and sweet potato in a bowl with 3tbsp of rapeseed oil and all the remaining ingredients, apart from the coriander and the eggs, season well with sea salt and black pepper and mix well to combine all the ingredients.

Spread the mixture on a large baking sheet and cook in the oven for 25-30 minutes until golden and cooked through. Meanwhile place the eggs in cold water and bring to the boil, then simmer for 6 minutes or 7 minutes if you like them slightly harder. Remove from the heat and place the eggs quickly under cold running water for 2 minutes till completely cold then peel.

Take the vegetables out of the oven and set aside to cool slightly then mix in the coriander and the hard boiled eggs cut in half. You can serve this warm salad cold on its own with flatbreads and Greek yoghurt.