Harissa Squash Salad Food

MISO-HARISSA DELICATA SQUASH AND BRUSSELS SPROUTS SALAD

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment. Slice the Brussels sprouts in half lengthwise. Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch-thick half-moons. You can leave the peel on the squash, as it is edible.
• In a bowl, whisk together the olive oil, miso, harissa, honey, and vinegar. In a large bowl, combine the Brussels sprouts and squash with 1/3 cup of the harissa miso mixture. Use your hands to coat the vegetables evenly. Spread the vegetables out on the prepared baking sheet and roast until the squash is tender and the Brussels sprouts are slightly crisp, 25 to 30 minutes. Toss the veggies halfway through cooking.
• While the veggies roast, heat a small dry skillet over medium-high. Add the almonds and toast until they are golden brown, shaking the pan often, 3 to 5 minutes. Pour them from the pan to a plate, and when they're cool enough to handle, roughly chop them.
• Divide the roasted vegetables among the bowls and sprinkle toasted almonds and minced cilantro on top. Serve with the remaining miso harissa sauce on the side.
• Keep extra miso-harissa sauce in an airtight container in the fridge for up to 1 week.

HARISSA SQUASH SALAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Carefully cut the squash into rough 5cm chunks (seeds and all). Then, in a roasting tray, rub all over with the harissa, 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
• Roast for 50 minutes, or until soft, golden and gnarly.
• With a few minutes to go, place 1 tablespoon each of extra virgin olive oil and red wine vinegar, and a little salt and pepper, in a large bowl.
• Halve, peel, destone, slice and toss in the avocados, then gently mix in the salad leaves.
• Use forks to divide and tear the hot squash (skin, seeds and all) between your plates. Divide up the salad on top and tear over the mozzarella, then serve.

SQUASH, FETA & BULGUR SALAD

Steps:

• Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
• Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
• In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.