Harissa Sweet Potato, Pear & Avocado Salad

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BBQ season seems to be in full swing with all this amazing warm weather we are having so it’s time to bring out some delicious salad recipes and starting off with one of my favourites that combines sweet potato coated in a delicious spicy harissa glaze and roasted with the sweetness of a pear and the creaminess of the avocado..:it really is all a match made in heaven.

I pretty much love a salad for dinner, most people struggle to enjoy them because of horrible wilted lettuce leaves and some tomatoes and cucumber but there is so much you can do…remember the trick is so add a base layer of greens but not just lettuce, I mean kale, spinach, rocket leaves that kind of thing, then add in some roasted vegetables, raw veggies…think of different flavours ie creamy, spicy, sweet, sharp and combine what you like, then add in a crunch layer, so that can be nuts and seeds, chickpeas, lentils. And then for the dressing, I’m a simple extra virgin olive oil, salt and maybe a squeeze of lemon but I also love a yoghurt and tahini sauce, you can even add in a maple and mustard sauce, but remember to give that salad some depth, it’s important to add in layers!

Harissa Sweet Potato, Pear & Avocado Salad

1 large sweet potato

2 tsp belazu rose harissa paste

1 large conference pear

1 large has avocado

1/2 tin chickpeas

2 tsp baharat

large handful of kale (stalks removed)

large handful of baby spinach leaves

rocket leaves

Herbs such as mint and coriander

1 tbsp hemp seeds and 1 tbsp pumpkin seeds

Chop the sweet potato into slices and then halve them and add them to a pan. Spoon the harissa paste onto the potatoes with salt and olive oil and using your hands, coat the sweet potatoes.

Pop into the oven for approx 25 minutes until nicely cooked and softened

In a bowl add the kale and gently massage with some extra virgin olive oil and salt.

Add the spinach leaves and rocket leaves and gently drizzle over some extra virgin olive oil and season lightly.

In a hot pan add some oil, the baharat and salt and then tip in the drained chickpeas and cook until all coated and nice and hot. Remove from the hob and drizzle with a little more extra virgin olive oil and some chopped herbs and mix together

Toast the pumpkin seeds, and mix with the hemp seeds, some extra virgin olive oil and salt for a nice crunchy dressing.

Cut the conference pear into thin slices and arrange these over the leaves. Top with the Sweet potato, slices avocado and then spoon over the chickpeas and then finish off with the pumpkin seeds and hemp seeds.

I served ours with aubergine slices topped with a creamy tahini yoghurt sauce? Sundried tomatoes and crunchy walnuts.

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