Spiced Moroccan Salad
Over a year ago
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Ingredients
- 1 tbsp harissa paste
- 5 tbsp olive oil
- 1 tbsp lime juice
- 2 tbsp coriander leaves. finely chopped
- 1 handful fresh coriander, whole leaves
- 8 mint leaves. finely chopped
- 100 g whole blanched almonds
- 2 romaine lettuce hearts
- 1 bunch spring onions
- 100g kalamata olives
- Black pepper
- 1 tsp olive oil
Accompaniment
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Method
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1
1. Using a small wire whisk, mix together the harissa, 5 tbsp olive oil and the lime juice in a small bowl. Stir in the chopped corriander, mint and pepper to taste.
2. Heat the tsp olive oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so that they are evenly coloured. Tip onto kitchen paper to drain, then season and set aside.
3. Wash the Romaine, then working from the base, cut the leaves into chunky slices stopping about a third from the top to leave the tips of the leaves intact. Tip the lettuce into a bowl and scatter over the almonds. Trim the spring onions, cut them in half widthways and slice into thin shreds. Add these, the olives and the remaining coriander leaves to the lettuce.
4. Give the dressing a quick whisk then drizzle over the salad.
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