* 2 servings cooked basmati rice * 1 tbsp harissa paste * 1 head lettuce, shredded * 1/4 cucumber/3 baby cucumbers, chopped * Pomegranate seeds * Flaked almonds, toasted * 1 small head of cauliflower, broken into small florets * 1/2 tin chickpeas, drained * 1/2 tsp turmeric * 1/2 tsp cumin * 1/2 tsp ground coriander * 1/2 tsp salt
**Harissa dressing**
* 2 tbsp tahini * 1 tbsp harissa * juice of 1/2 a lemon * water as needed to loosen
**Chermoula**
* 1/4 cup coriander * 1/4 cup parsley * 1 small garlic clove * 1/4 tsp cumin * 1/4 tsp paprika * juice of 1/4 lemon * 2 tbsp olive oil * 1/4 tsp salt
###Instructions
1. Mix the rice with the harissa until thoroughly coated 2. Toss your chickpeas & cauliflower in the spices, salt & a drizzle of oil 3. Spread them both out in a single layer on a baking tray then bake at 200°C for 25-35 minutes until the cauli is tender & golden & the chickpeas are slightly crisp (the rice may cook quicker so check on it every 10 minutes & stir until done) 4. Meanwhile, prepare your sauces. For the harissa sauce mix all the ingredients together in a bowl, gradually adding water until you have a drizzle consistency 5. For the chermoula: add all the ingredients to a food processor & pulse until combined but not completely smooth 6. Assemble your salad with lettuce, cucumber, cauliflower & chickpeas, crispy rice, harissa tahini & chermoula then sprinkle with toasted almonds & pomegranate
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###Ingredients
* 2 servings cooked basmati rice
* 1 tbsp harissa paste
* 1 head lettuce, shredded
* 1/4 cucumber/3 baby cucumbers, chopped
* Pomegranate seeds
* Flaked almonds, toasted
* 1 small head of cauliflower, broken into small florets
* 1/2 tin chickpeas, drained
* 1/2 tsp turmeric
* 1/2 tsp cumin
* 1/2 tsp ground coriander
* 1/2 tsp salt
**Harissa dressing**
* 2 tbsp tahini
* 1 tbsp harissa
* juice of 1/2 a lemon
* water as needed to loosen
**Chermoula**
* 1/4 cup coriander
* 1/4 cup parsley
* 1 small garlic clove
* 1/4 tsp cumin
* 1/4 tsp paprika
* juice of 1/4 lemon
* 2 tbsp olive oil
* 1/4 tsp salt
###Instructions
1. Mix the rice with the harissa until thoroughly coated
2. Toss your chickpeas & cauliflower in the spices, salt & a drizzle of oil
3. Spread them both out in a single layer on a baking tray then bake at 200°C for 25-35 minutes until the cauli is tender & golden & the chickpeas are slightly crisp (the rice may cook quicker so check on it every 10 minutes & stir until done)
4. Meanwhile, prepare your sauces. For the harissa sauce mix all the ingredients together in a bowl, gradually adding water until you have a drizzle consistency
5. For the chermoula: add all the ingredients to a food processor & pulse until combined but not completely smooth
6. Assemble your salad with lettuce, cucumber, cauliflower & chickpeas, crispy rice, harissa tahini & chermoula then sprinkle with toasted almonds & pomegranate
[Source](https://www.instagram.com/reel/DIRbLBVKEMV/)
3 hours of preparation and 25 minutes of cleanup, for a 105 Calorie meal and you’ll be hungry again in 1.35 hours.