Harissa Bean Salad
By OcadoLife
Published on 29 June 2022
Yes, you can use North African harissa in a
salad with a Mexican feel – experimentation welcome!Time and servings
20 minsTotal time
4Servings
20 minsPrep time
Ingredients
- 15 g of mint, leaves picked and roughly chopped
- 60 g of radishes, thinly sliced
- 1 small of red onion, finely diced
- 2 tbsp of red wine vinegar
- 1 tsp of caster sugar
- 400 g of cannellini beans, drained and rinsed
- 400 g of chickpeas, drained and rinsed
- 400 g of black beans, drained and rinsed
- 0.5 cucumber, diced into 1cm cubes
- 15 g of coriander, roughly chopped
- 15 g of parsley, roughly chopped
- 50 g of rocket salad
- 1 ripe avocado, finely sliced
- 1 red chilli, finely sliced, optional
- 1 pack of wholemeal tortillas, to serve
- 2 tbsp of harissa paste, for the dressing
- 1 tbsp of agave nectar, for the dressing
- 1 lemon, juiced for the dressing
- 3 tbsp of extra virgin olive oil, for the dressing
Method
Step 1
In a small mixing bowl, combine the radish, onion, vinegar and sugar. Stir and set aside for 10 mins. In a large mixing bowl add the cannellini beans, chickpeas, black beans, cucumber, herbs and rocket, and mix well.Step 2
In a small jug or jar, whisk all the dressing ingredients together with a fork.Step 3
Add the pickled radish and onion to the big bowl – toss through and season. Put the salad onto a large platter, then top with the avocado and chilli, if using, and drizzle over the harissa dressing. Serve with toasted wholemeal tortillas if you want.