Harissa Spiced Cauliflower and Chickpea Salad

by

You can get too much of a good thing: it's called Christmas, and it can seem interminable. It starts right after Halloween and goes on, and on, and on until the Epiphany on January 6th, by which time, if you are anything like me, you're losing the will to live. This is not to be "bah humbug" about the whole thing—I enjoy Christmas—but the relentless eating and drinking and merrymaking can make you feel somewhat desperate for something a bit more Zen. Enter the winter salad that is not only vegetarian, but also vegan, which is sure to please the clean eaters. It is welcome this time of year for even the most hardened carnivores; sturdy enough to serve as a main course and comforting enough to eat on its own from a bowl in front of the telly. 

INGREDIENTS

  • 1 large head of cauliflower, split into florets
  • 1 large onion, cut in half then sliced
  • 1 Tbsp harissa paste
  • 1 Tbsp coriander paste 
  • 1 Tbsp runny honey
  • 2 tsp ground cumin
  • 250 g cooked chickpeas
  • 1 head of escarole, washed, roughly chopped
  • Handful of fresh basil, coriander or parsley (as preferred)
  • Handful of pomegranate seeds
  • Olive oil
  • Salt and pepper

Method

  1. To make the coriander paste, simply blitz a bunch of well-washed, fresh coriander, stalks and all, in a blender with a pinch of salt and enough olive oil to make a thick paste. Put it in a jar. This will last in the fridge for several weeks and is a useful base for curries as well as this dish.
  2. Pre-heat the oven to 200ºC.
  3. Toss the cauliflower, onions, harissa, coriander paste, honey, cumin, salt and pepper on a tray with a good glug of quality olive oil.
  4. Roast in the oven for 15-20 minutes, then add the chickpeas and toss together. Return to the oven for another 15-20 minutes.
  5. Remove from the oven when the cauliflower is golden and singed at the edges.
  6. Toss everything together with the escarole leaves, fresh basil, coriander or parsley.
  7. Drizzle over any juices from the roasting pan.
  8. Finish with a drizzle of olive oil and a scattering of pomegranate seeds.

Tara Stevens is a food writer and cook who splits her time between Barcelona and her cooking school, the Courtyard Kitchen, in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.