Amazing Salad No 2

On one of the other days at the shoot we went for a Moroccan inspired salad with roasted vegetables. The food stylist Katie introduced me to a great range of spice blends called Seasoned Pioneers, they create authentic seasonings from around the globe. We used Ras-el Hanout on the roasted vegetables and a mild rose harissa paste in the dressing to really make the salad zing.

The base of the salad was couscous, parsley, mint, coriander, pomegranate and pistachio nuts.

Moroccan Inspired Salad

Base Salad Ingredients:

Couscous, cooked and cooled

A handful each of flat leaf parsley, mint and coriander, finely chopped

Small pack of pomegranate seeds

Pistachio nuts, roughly chopped

Roasted Vegetables Ingredients:

Fennel

Red Onion

Broccoli

Butternut Squash

Red Pepper

Garlic

Aubergine

Ras-el Hanout

Topping Ingredients:

Watercress

Feta

Dressing Ingredients:

1 tblsp rose harrisa

Juice of 1 lemon

Olive oil

Method:

1. Chop all the vegetables for roasting in to 2cm cubes, place in a roasting pan and coat in olive oil and Ras-el Hanout, roast at 200° for 20-30 minutes depending on the size of the vegetables.

2. Cook the couscous according to pack instructions and combine with the herbs and pomegranate seeds when cool.

3. Mix together the ingredients for the dressing in a pouring jug.

4. Add the roasted vegetables when cooked to the couscous mix, pour over the dressing and combine gently.

5, Top with crumbled feta and watercress.