Warm Moroccan Salad With Spicy Harissa Dressing

Warm Moroccan Salad With Spicy Harissa Drizzle

This protein-packed rainbow feast of a salad is perfect for weekday evenings when there are hungry bellies and little time. Drizzle with our harissa dressing for a smoky, spicy kick – and we really recommend pouring over some tahini sauce too for a little extra indulgence!

Gluten free

Wheat free

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Preparation time

10 min

Cook time

30 min

Total time

Meal

mains
lunches
sides-light-meals-and-salads

Servings

Ingredients

Harissa dressing

4 tbsp harissa paste (we like rose harissa)
6 tbsp olive oil
2 tbsp white wine vinegar
2 tsp syrup (eg maple or agave) or sugar
4 tbsp boiling water

Salad

2 red onions, peeled and quartered
2 red or yellow peppers, deseeded and cut into bite-sized chunks
2 sweet potatoes, peeled and cut into bite-sized chunks
2 large carrots, peeled and sliced into 2cm chunks
1 x 400g/14 oz tin chickpeas, drained and rinsed
1-2 tsp cumin seeds
200g/7 oz couscous, giant couscous, quinoa or bulgar wheat (use gluten-free if needed), cooked according to the instructions on the packet
2 handfuls of raisins, sultanas or chopped apricots (optional)
2 handfuls of blanched almonds, flaked almonds, pistachios or walnuts, ideally toasted or roasted
100g/3.5 oz mixed leaves

Optional toppings: fresh coriander or mint, tahini sauce, pomegranate seeds, vegan plain yoghurt

Instructions

Harissa dressing

Stir all the ingredients together in a small jug or mug until thoroughly combined. Set aside.

Salad

Preheat the oven to 200°C/390°F/Gas Mark 6.
Evenly space the onions, peppers, sweet potatoes and carrots on a large baking tray. Lightly coat in oil and a sprinkling of salt (you might want to get your hands in there!).
Place in the oven for 15 minutes then remove the tray, turn over the vegetables and add the chickpeas and cumin seeds to the tray.
Place back into the oven for 15 minutes or until the vegetables are golden and slightly caramelised.
In a large bowl, gently combine your chosen grain (eg giant couscous), roasted vegetables, chickpeas, raisins and nuts.
On a serving platter arrange the leaves, vegetables and grain mix and then top with the harissa dressing and other optional toppings.

Tip: you can use the harissa dresing on a variety of salads, stews, burgers, wraps, Middle Eastern dishes, roasted or steamed vegetables and pasta.

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