Tuesday, June 28, 2011
Spiced Moroccan Salad recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Moroccan Salad Recipe. Enjoy delicious & easy Moroccan food and learn how to make Spiced Moroccan Salad.
Takes: 20 mins
1 rounded tbsp harissa paste
5 tbsp olive oil, plus 1 tsp for frying
1 tbsp lime juice
2 tbsp finely-chopped coriander, plus a handful of whole leaves
8 mint leaves, finely chopped
100g (4oz) whole blanched almonds
2 romaine lettuce hearts
1 bunch spring onions, trimmed, halved widthways and sliced into thin shreds
100g (4oz) kalamata olives
1 Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk. Stir in the chopped coriander, mint and a grinding of pepper. Taste and adjust to your taste, adding a little more lime or harissa if wished.
2 Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain, season and set aside.
3 Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds, spring onions olives and remaining coriander leaves. Give the dressing a quick whisk then drizzle over the salad.
COOK'S TIP The salad can be made up to an hour ahead and chilled. Keep the dressing separately at room temperature, then drizzle it over just before serving.
From Tesco Realfood
More Salad Recipes:
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
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