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Harissa roasted vegetable medley

Harissa roasted vegetable medley

Harissa roasted vegetable medley is a perfect winter afternoon lunch idea. It’s packed with flavor and takes less than an hour to put together. The flavor’s of the harissa and honey roasted chickpeas, work so well with the crunchy and sweet roasted vegetables, sumac roasted cauliflower, juicy plums, pomegranate jewels and salted pistachio’s. It’s a nutritional dream bowl for the flu season knocking on your door!

Harissa roasted vegetable medley is a perfect winter afternoon lunch idea. It’s packed with flavor and takes less than an hour to put together. The flavor’s of the harissa and honey roasted chickpeas, work so well with the crunchy and sweet roasted vegetables, sumac roasted cauliflower, juicy plums, pomegranate jewels and salted pistachio’s. It’s a nutritional dream bowl for the flu season knocking on your door!

I really love to use harissa and sumac in my cooking lately, the added punch is so tasty with the sweet fruit and crunchy vegetables. It’s a perfect light lunch idea that keeps you going for quite some time and boy do I need it this week! So buying these spices are certainly worth finding. I stumbled on sumac at one of the markets nearby, whereas harissa is widely available in paste form in many shops in France.

So this week’s post is going to be short, folks coz I’d rather be eating this glossy salad and be taking a very looong nap! This salad is very versatile and can be enjoyed for the festive season ahead too.

Recipe

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min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Harissa roasted vegetable medley

Harissa roasted vegetable medley

Ingredients 

  • 2 cups cooked bulgar wheat or whole wheat rice
  • 2 cups raw cauliflower
  • 1 cup mini carrots
  • 1 cup brussels sprouts
  • 1/2 cup canned chickpeas
  • 1/4 cup pomegranate
  • 1 small plum
  • 1/4 cup salted pistachio’s
  • 1/2 tsp Harissa spice
  • 1 tsp sumac spice
  • 1/4 cup polenta or semolina
  • 1/4 cup honey (devide between the two vegetable dishes)
  • 1-2 tsp lemon juice
  • 1/2 garlic flakes
  • 1/4 cup roasted and salted pistachios
  • 1 tbsp toasted sesame seeds
  • Salt and pepper

Orange juice vinegarette

  • 1 orange
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil or grapeseed oil
  • 1/4 tsp chili powder
  • Salt and pepper

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Wash and de-floret the cauliflower, place in a bowl and sprinkle over the sumac spice, some garlic flakes, honey, lemon juice, olive oil, salt, pepper and lastly the polenta, mix so the cauliflower is covered.
  3. Drain the chickpeas and place in a bowl drizzle with olive oil, honey harissa, salt and pepper.
  4. Spread the out the chickpeas and cauliflower on to a parchment paper baking tray and bake for 20-25 minutes until brown and crispy.
  5. For the carrots and brussels sprouts, place in a bowl, mix with olive oil, chili powder, garlic flakes, splash of lemon juice, honey, salt, pepper and bake this with the cauliflower.
  6. Place the dry bulgar wheat in a bowl top with boiling water, add salt and let it sit for 10 minutes to soak up the water.
  7. Place in the microwave for another 10 minutes until cooked, add a few splashes of olive oil and mix through with a fork.
  8. Then once the vegetables are cooked and ready, remove to cool and then top on to the cooked bulgar wheat.
  9. Add the sliced plums, pomegranate seeds, salted chopped pistachios, toasted sesame seeds and the orange juice vinegarette.
  10. Serve with crunchy bread or as a side salad to dinner or as a side dish to a hummus wrap for lunch.

Orange juice vinegarette 

  1. Squeeze the juice from one lemon into a bowl, add the apple cider vinegar, honey, pinch of chili, salt and pepper and whisk well or place in a blender to blitz together.
  2. Drizzle over the salad and save the rest and place in the fridge.

What is sumac?

It’s a middle eastern berry, crushed and used in many dishes.

What is Harissa?

It’s a chili paste.

Have a look on Amazon for these spices or  Grand Frais (France).

Hope you give these two spices a try, they are super delish with honey and roasted vegetables! Especially the fruit that is in season now.

M*

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