Harissa carrot and quinoa salad

Harissa carrot and quinoa salad

Ingredients

serves 4
  • •100g quinoa
  • •1½ 400g cans chickpeas, drained and rinsed
  • •1 tsp cumin
  • •½ tsp ground coriander
  • •1 tsp smoked paprika
  • •½ tsp garlic powder
  • •50g kale
  • •1 tsp extra virgin olive oil
  • •50g spinach
  • •2 large carrots, grated
  • •1 Romano pepper, thinly sliced
  • •5 tbsp pomegranate seeds
  • •10 olives, sliced
  • •Small handful fresh coriander, finely chopped

  • Dressing

  • •2 tsp harissa paste
  • •2 tbsp extra virgin olive oil
  • •2 tbsp fresh orange juice
  • •Juice of ½ lemon
  • •¼ tsp sea salt, to taste

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa.
  2. 2. Heat a pan over medium heat. Add the chickpeas and cook for a few minutes, then add the spices. Cook for 10 minutes, until slightly crispy.
  3. 3. In a large bowl, add the kale and massage with 1 tsp olive oil to soften the leaves. Set aside for at least 5 minutes. Transfer to a chopping board and finely chop, then return it to the bowl.
  4. 4. To make the dressing, whisk all the ingredients together in a small jug.
  5. 5. Add the spinach, carrots, pepper, pomegranate seeds, olives, chickpeas and quinoa to the kale and gently mix.
  6. 6. Pour the dressing over the salad and toss to combine. Divide between serving bowls and top with fresh coriander.
Baker Beanie Author

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