Spiced Courgette, Cauliflower & Chickpea Salad

If you can, make this Spiced Courgette, Cauliflower and Chickpea Salad a few hours in advance to let the flavours mingle. This veggie dish can be adapted to use up whatever you have in the fridge – peppers, aubergines or cherry tomatoes would all work here. If you don’t have harissa paste, you could use your favourite curry paste such as tikka or masala.

Created in partnership with OCADO

Serves
4
Total Time
35 Minutes
Ingredients
Ingredients
2 courgettes (approx. 500g), sliced
1 cauliflower, cut into florets
2 tins of chickpeas, drained and rinsed
3 whole garlic cloves, unpeeled
2 tbsp of olive oil
2 tbsp of harissa paste
1 lemon, zested, juice of ½, plus a squeeze from the other
200ml of natural yoghurt
25g of fresh dill, roughly chopped
30g of fresh flat-leaf parsley, leaves picked
30g of fresh mint, leaves picked
Method
Step 1
Pre-heat the oven to 240°C/220°C Fan/Gas 9. Place the courgettes, cauliflower, chickpeas and garlic into an oven tray or 2 large roasting tins – don’t overcrowd the vegetables. Drizzle with the olive oil, season and toss with 1 tablespoon of the harissa. Roast for 25-30 minutes until slightly charred.
Step 2
Remove the roasted garlic cloves from the tray and set aside. Stir the remaining harissa through the veg, along with the lemon zest and juice; set aside to cool to room temperature.
Step 3
Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork. Add the yoghurt, a squeeze of lemon and seasoning; stir well.
Step 4
Toss the herbs into the cooled veg, check the seasoning, then serve with the garlic yoghurt. Chill any leftovers; best eaten within 24 hours.

Recipe courtesy of Ocado.com

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