Ingredients

1/2 (about 375g)

medium butternut squash, peeled and cut into roughly 1cm chunks

red pepper, cut into roughly 1cm chunks

large red onion, peeled and cut into roughly 1cm chunks

2 tbsp

Steenbergs organic harissa with rose

2 tbsp

olive oil

100g

feta, crumbled (or use a vegan alternative)

a large handful

fresh dill, roughly chopped

320g

ready rolled sheet of puff pastry

medium egg, beaten

1 tsp

Steenbergs organic nigella seeds

Delicious veggie rolls that are perfect for picnics and snacks. They can easily be made vegan but replacing the feta and would be equally delicious with other roasted vegetables.

Prep time: 15 mins Cook time: 55 mins

Makes 12

Method

Preheat the oven to 220°C (200°C fan) gas mark 7. Add the chopped butternut, pepper and onion to a roasting tin. Add the harissa and oil, season with salt and pepper then toss everything together and spread out across the roasting tin. Roast for 30-35 mins, stirring halfway through, until the vegetables are tender and turning golden brown. Transfer to a bowl and leave to cool completely.
Line two wide low sided baking trays with baking paper. Add the feta and dill to the roasted vegetable mixture and mix together well. Unroll the puff pastry, keeping it on its baking paper with one of the long sides facing you. Spoon the vegetable mixture horizontally along the middle of the pastry then use your hands to press it into a log shape. Use the long piece of pastry closest to you to cover half of the vegetable mixture, then carefully roll it up to fully encase the vegetable mixture.
Use a sharp serrated knife to carefully cut this into 12 pieces, each roughly 3cm wide. Divide these between the lined baking trays then brush with the beaten egg and scatter over the nigella seeds.
Bake for 18-20 mins, until deep golden brown and puffed up. Leave to cool slightly before serving.