Harissa-spiced red pepper houmous
1 tbsp pumpkin seeds
1 tbsp harissa paste, plus extra for drizzling
50g roasted red pepper antipasti, roughly chopped
1 small garlic clove, crushed
1 tbsp flat-leaf parsley, finely chopped
½ lemon, zested
For the crudité
1 red pepper, thinly sliced
1 large carrot, cut into batons
½ cucumber, cut into batons
8 radishes, halved
1. Preheat the oven to 200°C, fan 180°C, gas 6. Tip the pumpkin seeds onto an oven tray and pop in the oven for 6 mins, or until lightly toasted and golden. Leave to cool a little.
2. Meanwhile, tip the houmous, harissa, roasted peppers and garlic into a food processor and whizz until smooth.
3. To serve, spoon the houmous mixture into a bowl and scatter over the parsley, lemon zest and pumpkin seeds. Add a grind of freshly cracked black pepper and drizzle over a little more harissa. Serve with the crudité.