Moroccan Harissa Salad
Slightly modified from Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson, via Brewing Happiness.- Ingredients:
- Salad:
- 2 tablespoons olive oil
- 1/4 cup harissa sauce (sub 2 tablespoons harissa paste with 2 tablespoons water)
- 1 medium cauliflower, florets separated
- Salt
- 2 red onions, cut in wedges
- 6-8 carrots, shaved into thin bands or thin circles
- 3-4 avocados, pitted, peeled and cut into small pieces
- 1/2 cup raisins
- 3/4 cup toasted almonds
- Sesame seeds
- Mint leaves
- Orange Tahini Dressing:
- Zest of 1 orange
- Juice of 1/2 orange
- 1 garlic clove
- 3/4 teaspoon salt
- 1/4 cup tahini
- 2 tablespoons agave nectar or maple syrup
- 2 tablespoons olive oil
Preheat the oven to 400 and line a baking sheet with parchment paper.
Arrange cauliflower on the lined baking sheet. Mix the olive oil with the harissa and pour over the cauliflower, making sure they are well coated. Sprinkle with salt and roast alongside the onion wedges for 35 minutes. Toss cauliflower and onion wedges after 20 minutes. Once tender, remove from the oven.
While cauliflower and onion is roasting, blend the dressing ingredients into a smooth sauce. Store in the fridge until ready to serve.
Mix the roasted veggies with the carrot, avocado, raisins, and almonds. Top with sesame seeds and mint leaves. Serve with the orange tahini dressing.
Serves 4.