Harissa spiced summer salad bowl
The more summer salad bowl options the better. This spicy cauliflower and courgette salad is so rich in flavours and textures. It can be served on its own or as a side with grilled meat or halloumi. Served with a super simple yoghurt dressing it makes a perfect picnic or BBQ item.
ingredients
serves 4
Half head of cauliflower, cut into florets
1 fennel, chopped or sliced
1 x 400g tin chickpeas, drained and rinsed
2 courgettes (500g approx), sliced
3 or 4 garlic cloves, skin on
2 tbsp Olive oil
2 tbsp harissa paste
Handful (30g) fresh parsley, chopped
Dressing:
Handful (30g) fresh mint leaves, chopped
4tbsp Greek yoghurt
4tbsp Water
4tbsp Olive oil
method
Prep time: 10mins
Cooking time: 30mins
Preheat the oven to 220°C
In glass jar, add the harissa and 2 tbsp olive oil and mix well
Spread out the courgette slices and garlic cloves on a large roasting tray
Drizzle with olive oil and a little black pepper
On a separate roasting tray, add the cauliflower, fennel and chickpeas and mix
Add the harissa olive oil mix and toss to distribute evenly
Add both roasting tray to the oven and roast for about 25-30mins until all vegetables are grilled and slightly charred
After 30mins, remove both trays from the oven to cool
While the salad cools make the dressing
In a glass jar add greek yoghurt, olive oil and fresh mint leaves
Squeeze the roasted garlic cloves out of their skins and add to the dressing jar
Add water
Secure lid and shake well
In a large salad bowl add all the cooled down vegetables
Add chopped parsley
Mix well
Add the dressing and toss together
the health boost tip
A very useful vegetarian lunch option, high in fibre.
