HARISSA ROASTED CAULIFLOWER SALAD
Smoky roasted cauliflower, crunchy chickpeas and wild rice all tied together with a subtly spicy harissa dressing. It's delicious!
Ingredients
- 400 g can chickpeas drained & rinsed
- 1 tbsp harissa paste
- 1 cauliflower chopped into florets
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 200 g wild rice
- juice of 1/2 lemon
- 30 g fresh parsley roughly chopped
- handful pomegranate seeds
- 30 g toasted flaked almonds
- sea salt & freshly ground black pepper
DRESSING
- 3 heaped tbsp tahini
- 1 tbsp harissa paste
- juice of 1 lemon
- 2 tbsp extra virgin olive oil
Instructions
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Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
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Roughly dry the chickpeas with a tea towel, then mix with the harissa paste and a good pinch of salt and pepper in a bowl. Pour out onto a baking tray and roast for 25-30 minutes, or until golden brown and crunchy.
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On another baking tray, combine the cauliflower with the olive oil, cumin, smoked paprika, ground coriander and a big pinch of salt and black pepper. Roast alongside the chickpeas for 25-30 minutes, until soft all the way through.
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Meanwhile, cook the wild rice in salted water according to the packets instructions. Once cooked, stir though the lemon juice.
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To make the dressing, combine the tahini, harissa, lemon juice, extra virgin olive oil and a good pinch of salt and black pepper into a small bowl. Whisk in 2-4 tbsp of water, until smooth and pourable. Taste and adjust the seasoning if required.
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To serve, divide the wild rice, roasted chickpeas and cauliflower, parsley, pomegranate seeds and toasted flaked almonds between plates or on one large platter. Finish with a drizzle of the tahini dressing a crack of black pepper and serve warm.
Want more salad inspo? Try my Blood Orange Salad next!
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