Rose Harissa Salad

Brought along by Miriam the lamp work glass bead class in February, this hearty salad fitted the bill a treat! Adapted from a recipe in ‘Bowls of Goodness’ by Nina Olsen its a meal in itself.

Preheat the oven and prepare: a cauliflower into florets, two red onions cut into fine wedges.

Mix 250ml olive oil, 3 tablespoons of Rose Harissa Paste, half a teaspoon of salt and toss the cauliflower and red onions in the mixture, then bake in the oven for 30 minutes at 200 degrees centigrade.

Whilst this is cooking, cut 8 carrots into ribbons, four avocados into cubes, measure 100g raisins and toast 200g of almonds, ready to toss together with the roasted ingredients.

Make a dressing as follows:
Juice and zest of an orange
garlic clove
1 teaspoon of salt
50ml tahini paste
2 tbsp maple syrup
2 tbsps olive oil
a little water to thin

Cool the roasted veg if serving cold (or if eating immediately then there is no need) then toss together all ingredients, cover with dressing and garnish with a hand full of sesame seeds and some chopped mint.

Enjoy!

By |2019-03-18T23:11:15+00:00March 18th, 2019|savoury|0 Comments