Moroccan Harissa Salad - Vegan & Gluten Free

 

 

INGREDIENTS 

Salad

2 tablespoons Melrose Organic Extra Virgin Olive Oil 

2 tablespoons harissa paste combined with 2 tablespoons water

1 medium cauliflower, florets separated

Salt of the Earth Hand Harvested Fine Celtic Sea Salt

2 red onions, cut in wedges

8 carrots, shaved into thin bands

4 avocados, pitted, peeled, and cut into small pieces

1/2 cup Lotus Organic Currants

1/4 cup toasted almonds

 

Tahini Dressing

 Juice and zest of 1 orange 

1 garlic clove

3/4 teaspoon Salt of the Earth Hand Harvested Fine Celtic Sea Salt

1/4 cup Spiral Organic Hulled Tahini

2 tablespoons agave or maple syrup

2 tablespoons Melrose Organic Extra Virgin Olive Oil 

 

To serve

Lotus Organic Sesame Seeds 

Moroccan mint leaves

 

METHOD

1. Preheat oven to 205°C and line a baking sheet with baking paper.
2. Blend the dressing ingredients into a smooth sauce, adding small amounts of water while blending until it is at your desired consistency.  Store in the fridge until ready to serve.
3. Arrange the cauliflower on the lined baking sheet.  Mix the olive oil with the harissa/water paste and pour over the cauliflower, making sure they are well coated.  Sprinkle with salt and roast with the onion wedges for 35 to 40 minutes.  Toss the cauliflower and onion wedges after 20 minutes.  Once tender, remove from the oven.
4. Mix the roasted veggies with the carrot, avocado, raisins, and almonds. Top with sesame seeds, and mint leaves.  Serve with the tahini dressing