Harissa Squash Salad Recipes

HARISSA SQUASH SALAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Carefully cut the squash into rough 5cm chunks (seeds and all). Then, in a roasting tray, rub all over with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
• Roast for 50 minutes, or until soft, golden and gnarly.
• With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl.
• Halve, peel, destone, slice and toss in the avocados, then gently mix in the salad leaves.
• Use forks to divide and tear the hot squash (skin, seeds and all) between your plates. Divide up the salad on top and tear over the mozzarella, then serve.

MISO-HARISSA DELICATA SQUASH AND BRUSSELS SPROUTS SALAD

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment. Slice the Brussels sprouts in half lengthwise. Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch-thick half-moons. You can leave the peel on the squash, as it is edible.
• In a bowl, whisk together the olive oil, miso, harissa, honey, and vinegar. In a large bowl, combine the Brussels sprouts and squash with 1/3 cup of the harissa miso mixture. Use your hands to coat the vegetables evenly. Spread the vegetables out on the prepared baking sheet and roast until the squash is tender and the Brussels sprouts are slightly crisp, 25 to 30 minutes. Toss the veggies halfway through cooking.
• While the veggies roast, heat a small dry skillet over medium-high. Add the almonds and toast until they are golden brown, shaking the pan often, 3 to 5 minutes. Pour them from the pan to a plate, and when they're cool enough to handle, roughly chop them.
• Divide the roasted vegetables among the bowls and sprinkle toasted almonds and minced cilantro on top. Serve with the remaining miso harissa sauce on the side.
• Keep extra miso-harissa sauce in an airtight container in the fridge for up to 1 week.

HARISSA VEG, GOAT'S CHEESE & COUSCOUS SALAD

Steps:

• Put the couscous in a bowl, season and add the lemon juice. Pour over 100ml boiling water from the kettle, cover with a tea towel and leave for a few mins until the liquid has been completely absorbed.
• Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin. Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.

HARISSA ROASTED SQUASH & FETA PIE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions into a large roasting tin with 1 tbsp olive oil, most of the cumin seeds, 2 tbsp harissa and some seasoning. Roast for 35-40 mins, tossing once or twice until the veg is soft and charred in spots. Leave to cool slightly, then roughly mash together using a potato masher - you want to retain some chunks of squash. Stir through the feta and season with salt, if needed. The veg can be roasted a day ahead and kept chilled.
• To assemble, unravel the filo pastry. Brush one sheet liberally with some of the remaining oil, and keep the rest covered with a damp tea towel to stop it drying out. Drape the oiled sheet, oiled-side down, into a 22cm loose-bottomed cake tin so that some of the pastry hangs over the side. Repeat with another sheet of pastry, turning it by about 45 degrees over the first sheet in the tin, then again with the last two pastry sheets.
• Spoon in the filling, then pull the overhanging pastry up and towards the centre, scrunching it to enclose the filling. Scatter with the remaining cumin seeds and brush with a little more oil.
• Reduce the oven temperature to 190C/170C fan/gas 5. Bake the pie for 30 mins until the pastry is crisp and golden brown. Meanwhile, mix the tahini with the remaining harissa, the lemon juice and 4 tbsp water, then season to taste. Remove the pie to a serving plate, slice into wedges and serve with sauce for drizzling over. Or, cool to room temperature first.