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.