HARISSA PUMPKIN SALAD

Name: HARISSA PUMPKIN SALAD
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Moroccan, African
Ingredients: 1 cup diced pumpkin; 1 large beetroot diced; 80g arugula (rocket); 1 cup cooked wild rice cool down; 2 tbsp chopped pistachio; 1 cup chickpeas; 1 large red onion chopped in quarter; ½ avocado diced; 1 tbsp harissa; 2 tbsp olive oil; 1 tbsp water; 1 tsp ras el hanout; 1 lemon juiced (2 tbsp); ¼ cup chopped chive; 1 tbsp olive oil

6 steps

Prep:15minCook:20min

This salad has everything we want for a satisfying and filling meal. When making a salad, I think it’s important to differentiate between a side salad or if it’s going to be a complete meal. I often see beautiful salad bowls that are only made of vegetables, and although I am all in to say we all need to eat more veggies and they often look incredible, if you want to feel full and satisfied, it can be an excellent strategy also to include some whole grains, nuts and a source of protein. This delicious bowl packs it all with wild rice, chickpeas, pistachios, and vegetables and is full of flavour. With 10 unique plants, it’s a great recipe to add more diversity to your day.

Updated at: Thu, 17 Aug 2023 11:29:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories808.1 kcal (40%)

Total Fat35.2 g (50%)

Carbs99.8 g (38%)

Sugars19.2 g (21%)

Protein29.5 g (59%)

Sodium257.5 mg (13%)

Fiber21.5 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cuppumpkin

80garugula

1 cupwild rice

2 Tbsppistachio

1 cupchickpeas

large, chopped in quarter

0.5avocado

diced

Marinade

1 Tbspharissa

2 Tbspolive oil

1 Tbspwater

1 tspras el hanout

Dressing

1lemon juiced

¼ cupchive

chopped

1 Tbspolive oil

Instructions

Step 1

Pre-heat the oven to 180C

Step 2

Mix the harissa, olive oil, water and Ras el Hanout spice until combined

Step 3

To a bowl, add the chickpea, red onion, beetroot and pumpkin and cover with the harissa marinade. Stir well to ensure all the vegetables are thoroughly coated.

Step 4

Cook in the oven for 20 minutes. Allow to cool down.

Step 5

Mix the lemon juice, olive oil and chives to create the dressing

Step 6

To a large serving bowl, add the arugula, wild rice, roasted vegetables, avocado pistachios, the dressing and salt to taste. Mix well before serving. Enjoy

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