/ 19 July 2022

Spiced Courgette, Cauliflower & Chickpea Salad

If you can, make this Spiced Courgette, Cauliflower and Chickpea Salad a few hours in advance to let the flavours mingle. This veggie dish can be adapted to use up whatever you have in the fridge – peppers, aubergines or cherry tomatoes would all work here. If you don’t have harissa paste, you could use your favourite curry paste such as tikka or masala.

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Created in partnership with OCADO

Serves

Total Time

35 Minutes

Ingredients

2 courgettes (approx. 500g), sliced

1 cauliflower, cut into florets

2 tins of chickpeas, drained and rinsed

3 whole garlic cloves, unpeeled

2 tbsp of olive oil

2 tbsp of harissa paste

1 lemon, zested, juice of ½, plus a squeeze from the other

200ml of natural yoghurt

25g of fresh dill, roughly chopped

30g of fresh flat-leaf parsley, leaves picked

30g of fresh mint, leaves picked

Method

Step 1

Pre-heat the oven to 240°C/220°C Fan/Gas 9. Place the courgettes, cauliflower, chickpeas and garlic into an oven tray or 2 large roasting tins – don’t overcrowd the vegetables. Drizzle with the olive oil, season and toss with 1 tablespoon of the harissa. Roast for 25-30 minutes until slightly charred.

Step 2

Remove the roasted garlic cloves from the tray and set aside. Stir the remaining harissa through the veg, along with the lemon zest and juice; set aside to cool to room temperature.

Step 3

Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork. Add the yoghurt, a squeeze of lemon and seasoning; stir well.

Step 4

Toss the herbs into the cooled veg, check the seasoning, then serve with the garlic yoghurt. Chill any leftovers; best eaten within 24 hours.

Recipe courtesy of Ocado.com.