Middle Eastern Roasted Vegetable Salad
Roasted root vegetables are combined with garlic and toasted dukkah and a creamy harissa dressing. Topped with crispy fried chickpeas for added crunch.
Appetizer/Shareable
Salads
Main Course
Gluten free
Ingredients per serving
Prepare Creamy Harissa Dressing
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Harissa paste, prepared 60.0 ml
Prepare Seasoned Carrots
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Olive oil 60.0 ml
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Tri-coloured carrots, peeled, small dice 675.0 g
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Dukkah seasoning 6.0 g
Finish the Salad
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Kohlrabi, small dice, roasted 1.1 kg
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Garlic, minced 17.0 g
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Parsley, minced 8.0 g
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Chickpeas, fried 300.0 g
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Seasoned carrots, prepared 675.0 g
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Creamy Harissa Dressing, prepared 450.0 ml
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Dukkah seasoning 9.0 g
Preparation
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Prepare Creamy Harissa Dressing
- Mix ingredients and whisk to combine.
-
Prepare Seasoned Carrots
- Combine ingredients and toss until carrots are well coated. Roast in oven at 200°C until tender.
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Finish the Salad
- Combine all ingredients except chickpeas and gently mix.
- Garnish with fried chickpeas.
