I love a salad that’s ingredients don’t begin with lettuce, tomato, cucumber…

I am a firm believer in carefully considering the flavours, colours and textures of the ingredients in a salad.  This one is a new winter favourite.  The harissa adds a fabulous depth of flavour and the mustard seeds “pop” in your mouth.  It could have a bit of goat’s cheese or feta over it too, but I served it with a cheesy moussaka and didn’t want to over do it.

harrissa roasted sweet potato salad with coriander

serves 6 – 8

ingredients
2 tablespoons harissa paste
2 tablespoons brown sugar
salt, pepper and olive oil
2 teaspoons yellow mustard seeds
6 small sweet potatoes, peeled and cut into wedges
200g baby carrots, peeled and halved lengthways
100g wild rocket
a handful of fresh coriander leaves
juice of 1 lemon
juice of 1 orange
2 avocados, sliced

method

• Preheat the oven to 200̊C
• Lay the sweet potatoes and carrots on a roasting tray and coat in the harissa, olive oil, salt and pepper.  Sprinkle over the sugar and the mustard seeds.  Roast for 35 minutes until the vegetables are soft and caramelized.  Allow the vegetables to cool.
• Lay the wild rocket in a salad bowl and top with the roasted vegetables.  Squeeze the lemon and orange juice into the roasting tray and mix it up with all the left over bits in the tray.
• Top the roasted veg with fresh coriander leaves and slices of avocado.  Finally pour the lemon and orange juice mixture over the salad.  Serve immediately.

General Recipes, Impress your Friends, Quick & Easy, Salads, Special Occasions, Uncategorized, Vegetarian