This charcoal roasted squash with harissa and smoked hazelnuts is a great side dish to serve with BBQ this summer.

"This is a real crowd-pleaser, great for family gatherings." – John Reilhan

Yield: Serves 4


  • 2 squash
  • 10g salt
  • 10g pepper
  • 20ml olive oil
  • For the harissa
  • 2 red onion
  • 1 garlic bulb
  • 5 red pepper
  • 2 chillies
  • 2g cumin ground
  • 2g coriander seeds
  • 30ml olive oil
  • 5g salt
  • 4g black pepper
  • 1 1/2 limes, juice only
  • 5g Chopped Coriander
  • For the yogurt
  • 100ml yogurt
  • 2 limes
  • 7g salt
  • 5g pepper
  • For the smoked hazelnuts
  • 1 handful hazelnuts
  • Olive oil
  • Salt
  • Black pepper


  1. Place the squash directly above the fire and cook. once cooked chill and cut.
    Place in a container and do not stack as it will become mashed.
  2. For the harissa, place the red onions on the charcoal direct and turn until soft.
    Place all the other vegetables, garlic, red pepper and chilli over the grills until
    blackened. Peel the skin from the red onion, red pepper, chilli, and garlic and
    place all in a blender.
  3. Toast the ground cumin and coriander and add to the mix, add the lime juice,
    coriander and olive oil and season with the salt and pepper.
  4. For the yogurt, mix all ingredients together and place in a squeeze bottle if you wish.
  5. Place the hazelnuts in a mixing bowl, drizzle with oil, season and pour onto a flat tray and place in the smoker for 15 minutes until cooked. Once done, allow to cool and place in a sealed container. 
  6. Assemble all the ingredients in a bowl and serve.