Spicy Winter Veg Harissa Stew with Herby Yoghurt - Ainsley Harriott

Ingredients

• 2 tbsp olive oil
• 1 leek, diced
• 1 red pepper, deseeded and cut into 2cm chunks
• 1 large parsnip, peeled and diced
• 1 large baking potato, peeled and diced
• 1 x Ainsley North African Harissa Flavour Bomb
• 300 ml passata
• 300ml water
• 100ml Greek or plant-based yoghurt
• ½ clove garlic, minced
• 1 tbsp chopped mint
• 1 tbsp chopped coriander
• squeeze lemon juice
• Flatbreads