Harissa Cauliflower

/

Harissa Cauliflower

Recipe By Frankie Cox

Salad Ingredients

  • 1 cup spinach

  • 1 cup cooked sorghum

  • 5 - 6 florets roasted cauliflower (roasted with extra virgin olive oil)

  • 5 - 6 cherry tomatoes, halved
    ¼ cup finely diced red onion

  • 1 tbs tiny capers (in brine but drained)

  • 1 cup firm feta, small cubes
    ¼ cup toasted almonds

Harissa Mix

  • 2 tbsp ground cumin

  • 2 tbsp ground coriander

  • 2 tbsp ground sweet paprika

  • 1 tsp cayenne pepper or chilli powder

Dill Yoghurt Dressing

  • 1 cup Greek/natural yoghurt

  • 1 bunch dill, finely chopped

  • 1 small clove garlic, minced

  • ½ tbsp dijon

  • ¼ cup lemon juice

  • ¼ cup extra virgin olive oil

Method

  • To make the harissa cauliflower, using some olive oil and the harissa mix sprinkled on top, roast in oven on 180 degrees (C) until golden. Allow to rest until cooled to room temperature.

  • Toss the salad ingredients together until combined.

  • To make the dressing, mix the ingredients until combined. Make sure you use chopping and not an electric bullet mixer as you want the herbs to remain roughly chopped.

  • Mix all together and serve straight away

More like this