Green salad with Harissa dressing
When I cook middle-eastern dishes or barbecue lamb chops or chicken, I regularly make this Moroccan-style Green salad with Harissa dressing. It’s ready in just 5 minutes, has a kick to it, and goes superbly with grilled meat/fish or stews. It’s healthy too!
Ingredients
Method
- Remove the outer lettuce leaves. Gently tear off the remaining leaves from the core – wash them then wipe dry with a clean kitchen towel. Put them in a serving dish.
- Mix the Harissa with the lime juice, chopped herbs and olive oil. Taste it, then season with salt& pepper to your liking, and adjust the Harissa/lime juice if necessary.
- Lightly toast the almonds in a frying pan (no need to add oil) until golden. Set aside.
- Cut the spring onions into long, thin strips.
- Scatter the toasted almonds, spring onion slices and olives on top of the lettuce, then then pour over the sauce.