M+ Plate: Harissa-Roasted Leeks & Tomatoes with Brown Butter Lime Rice
From Mexican Table by Thomasina Miers
With Halloween just around the corner and Día de los Muertos close behind, we’re leaning into flavour that feels a little richer, a little deeper.
This Mexican-inspired bowl is exactly that — roasted leeks and bursting cherry tomatoes, layered over buttery brown rice laced with lime and coriander.
It’s the kind of dish that works for a quiet Friday before the trick-or-treating starts or a slower moment come Saturday. Serve it solo, with halloumi or a little hot sauce and if you’re pouring something, make sure you make it mezcal.
Harissa-Roasted Leeks & Tomatoes with Brown Butter Lime Rice
Ready in under an hour | Serves 4
INGREDIENTS
600g leeks, trimmed and sliced
500g cherry tomatoes
5 garlic cloves (2 whole, 3 finely chopped)
1 tsp sea salt
1 tsp cumin seeds
1 tsp fennel seeds
3 tbsp harissa paste
2 tbsp tomato purée
4–5 tbsp olive oil
1 tsp soft brown sugar
Zest of 1 lime + juice of 2 limes
300g short-grain brown rice
700ml chicken or veg stock (or water)
75g butter
Large bunch of coriander, chopped
METHOD
Preheat your oven to 180°C fan.
Make the paste: crush the whole garlic, salt, cumin and fennel into a rough paste. Stir in harissa, tomato purée, oil, sugar and lime zest.
Toss the veg: coat leeks and tomatoes in the harissa paste. Roast for 25–30 mins until golden and juicy.
Cook the rice: bring stock or water to a boil, add rice and simmer (lid on, no peeking) for 30 mins.
Brown the butter: melt butter in a pan until nutty and golden, stir in the chopped garlic, then lime juice and half the coriander.
Steam + serve: pour most of the lime butter into the rice, steam gently for 10 mins, then fluff. Stir in roast veg, remaining coriander, and drizzle over the last of the lime butter. Serve with lime wedges.
Something for the grown-ups
If you’re in the mood to pour something, we recommend Ilegal Mezcal Reposado — smooth, smoky and rich, it’s a brilliant grown-up match for the sweet tomato, sharp lime and heat from the harissa. Serve it simply, over ice, with a twist of orange peel.
M+ Tip
Make extra roasted veg and save for the next day — it’s great in a wrap, spooned over leftover rice or eaten cold with tahini and greens.
Mexican Table
The latest cookbook from Thomasina Miers, MasterChef winner, Wahaca founder and long-time champion of bold, veg-forward cooking.
The book celebrates the deep flavours of Mexican home cooking, built around 12 versatile ingredients you’ll already know and love.
Vibrant dishes designed for everyday cooks with good taste.
Buy your copy here.