Anyone who says salads are boring has clearly never tasted this meal salad. With perfectly crunchy cauliflower florets, crunchy grilled chickpeas, tomato, egg, tahini and green harissa dressing, you can imagine yourself in salad heaven for a moment.
For 2 to 3 people
- 400 grams of cauliflower florets
- 400 gram chickpeas (canned)
- Dash of olive oil
- Pepper and salt
- 2 tomatoes, cut into small cubes
- 4 eggs, boiled for 7 minutes
- good tablespoon of tahini
For the green harissa
- 60 grams of cilantro
- 20 grams of curly parsley
- Pinch of salt
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon chili flakes
- Grate of 1 lemon
- 1 clove of garlic, peeled
- Dash of olive oil (+ extra)
This dish is inspired by a recipe from cooking god Ottolenghi. To give it our own twist, we came up with a simple dressing based on green harissa. Don’t have much time and would you rather skip the green harissa? Replace it with a dash of olive oil and a handful of fresh coriander and / or parsley.
This is how you make the salad with grilled cauliflower, chickpeas, egg & green harissa
Put the oven on the grill setting and line a baking tray with parchment paper. Divide the cauliflower florets and the drained chickpeas over the baking paper. Drizzle a drizzle of olive oil over it and add a good pinch of sea salt & pepper. To mix together.
Use the time the cauliflower is in the oven to cook the eggs, dice the tomatoes, and make the green harissa dressing.
For the harissa dressing, put all ingredients in a blender and keep adding dashes of olive oil until you have a consistency that is neither too firm nor too runny.
Now put the chickpeas and the cauliflower on a bowl and add the diced tomatoes.
Divide the boiled eggs loosely into pieces (with a fork) and add them to the salad. Drizzle with a tablespoon of the tahini and finally divide a few teaspoons of the green harissa over the whole.
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