Raw Cauliflower and broccoli tabouleh with cucumber, feta and harissa sauce

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Summer is here…well I think they call it Spring but it seems too hot for that today. I got to wear my dungaree shorts the other day and that made me dance inside probably because I looked like a 7 year old wearing a nappy. In Wanaka and actually probably a lot of places in NZ you get crazy winds in Spring, I just did a giant laundry day and hung everything up only to find all my undies had flown off the line into the very quiet and slightly awkward next door neighbours garden…fun times.

Yesterday we had the Treble Cone mountain closing day which was pretty ridiculous, everyone wears fancy dress and it’s a big party on snow. One guy even brought his wood fired pizza oven up so everyone was making pizzas, drinking beers and skiing some slush in the sun. Now the winter is over and it has flown by, I’m off back to the UK for 5 weeks in a week to go party at two different weddings, catch up with some friends in France and I managed to persuade my Mum to take me and my sister to Marrakech for 3 nights…yahoo. Getting excited about Morocco I decided to make this yummy grain free Tabouleh style salad with my favourite harissa and fresh pink pomegranate.

There are 2 options for this salad, you can either mix the harissa in with the salad and make it into a delicious mess OR you could keep the salad super fresh by dressing it with olive oil and lemon juice and use some of the harissa to marinate some fish or meat and serve it along with the salad and a dollop of harissa on top! Up to you, it’s such a yummy sauce I would make double and use it up over the week to jazz up all your meals!

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Serves a crowd! I’d say about 10 as a side with other salads at a BBQ 
 
Harissa
5 big dried chillies (depending on how spicy
1 tsp coriander seeds 
1 tsp cumin seeds
1 tsp caraway seeds
 
3 big cloves of garlic, peeled and sliced
1 red onion, peeled and diced
1 roasted red pepper (I used a jarred one OR a tbsp tomato purée OR a handful of sundried tomatoes)
1 lemon juiced (zest first into a big salad bowl)
3 glugs extra virgin olive oil
3 tbsp greek yoghurt (optional)
 
Salad
1 head broccoli
1 head cauliflower
4 spring onions, sliced finely using all the green stuff!
1 cucumber (sliced in half lengthways, de-seeded and cubed)
1 pomegranate, seeded (wear a t-shirt you don’t like as you will spray the juice over yourself)
200g feta (optional if dairy free) cut into little cubes
1 lemon zested (plus the zest from the lemon used in the harrisa)
1 handful of chopped parsley
1 handful chopped coriander
1 handful chopped mint

Harissa

Boil the kettle and soak the chillies for around half an hour and then dry them off.

Toast the seeds in a dry pan over a low heat until fragrant and put aside.

Fry the onion, garlic, chillies and pepper in the pan with a splash of olive oil until golden and smokey. Add everything plus the lemon juice to a high speed blender and pulse until you have a super smooth sauce.

If you don’t have a blender, don’t panic use a pestle and mortar (the more authentic and muscle making way) to mash the spices into a paste, then add the rest of the ingredients until you have a sauce)

Add seasoning to the sauce and 2 glugs of olive oil and voila it should be incredibly fragrant, smoky and delicious!

Salad time

Chop your broccoli and cauliflower into rough florets, leaving the stalk and chuck bit by bit into a food processor until it looks like rice, then spoon into a big salad bowl.

Add the zest, diced cucumber, feta, herbs, spring onions, pomegranate, keeping a bit aside to sprinkle on top for garnish.

Season the salad and then stir through as much of the harissa as you like, I used almost the whole bowl because it got sucked up by the cauliflower.

Serve at room temperature with a sprinkling of pomegranate seeds and spring onion.

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