MOROCCAN BUCKWHEAT SALAD WITH HARISSA PASTE

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Servings: 4

Ingredients

SALAD:
2 cups buckwheat
3 carrots, peeled and chopped
1 small red onion, chopped
50g fresh baby spinach leaves, chopped
1 tin cooked chickpeas, drained
6 dates, halved and pitted
2 spring onions, thinly sliced
50g fresh coriander, chopped
250g halloumi cheese, thickly sliced
NOMU Black Pepper, to taste
2 tbsp NOMU Extra Virgin Olive Oil

HARISSA PASTE:
1tsp NOMU Cook’s Collection Smoked Chipotle Flakes
1 red pepper, seeded and chopped
4 fresh mild red chillies
2 garlic cloves, crushed
1 tbsp NOMU Extra Virgin Olive Oilwith extra for drizzling

Directions

SALAD

Cook the buckwheat according to the package instructions, and set it aside to cool completely.

Spoon the buckwheat into a mixing bowl, and gently combine the rest of the salad ingredients. Brush Olive Oil over the halloumi slices, and grill in a skillet over medium-high heat, until golden brown.

HARISSA PASTE

Place all the ingredients into a roasting pan, and drizzle with Olive Oil. Roast until soft, and set aside to cool slightly.

Place the ingredients into a blender, add the NOMU Cook’s Collection Smoked Chipotle Flakes and blend until smooth, slowly adding Olive Oil until you’ve reached your desired consistency.

Place the grilled halloumi over the top of the salad, drizzle the harissa paste over the salad, and serve with Black Pepper.

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