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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!
Print Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Resting Time 4 hours
Total Time 7 minutes
Servings: 4 people
Cuisine: Mid&East European, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 head of Romaine lettuce
  • 1 Tbsp olive oil
  • ½ Tbsp Harissa paste
  • ½ Tbsp fresh lime juice
  • 1 Tbsp chopped coriander leaves
  • 5 mint leaves chopped
  • 50 g blanched almonds
  • 4 spring onions
  • 50 g black olives pitted

Method
 

  1. 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.
  2. 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.
  3. Lightly toast the almonds in a frying pan (no need to add oil) until golden. Set aside.
  4. Cut the spring onions into long, thin strips.
  5. Scatter the toasted almonds, spring onion slices and olives on top of the lettuce, then then pour over the sauce.