• Preheat the oven to 200°C. Cut the potatoes and the onion into wedges.
• Dice the eggplant into 2cm cubes and slice the carrot.
• Transfer the potatoes to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
• Roast in the oven for 30 - 40 minutes, tossing halfway.

• In a small bowl, combine the yogurt with two thirds of the Hello Harissa.* Season to taste with salt and pepper.
• Transfer the vegetables to a parchment-lined baking sheet.
• Drizzle with olive oil and scatter over the cumin. Season with salt and pepper, then toss well to coat.

*Take care, this ingredient is spicy! Use as preferred.

• Transfer the chicken to a bowl and drizzle with olive oil.
• Add the harissa paste and the rest of the Hello Harissa. Season with salt and pepper, then toss well to coat.
• Place the chicken among the vegetables and then roast everything in the oven for 20 - 25 minutes, turning halfway.
• Drizzle the chicken with honey as preferred.

• Serve the potato wedges on plates with everything else alongside.
• Drizzle with the harissa yogurt sauce to finish.