Harissa Roasted Vegetable Salad – Only 1sp

Apologies for the awful pictures but I realised half way through munching this that I had forgotten to take one! This was (half) of the lovely lunch I had today which was literally thrown together from the leftovers of last night’s dinner (Minted lamb chops with harissa roasted veg!) I always make extra roasted veg when I make this dinner (it would be rude not to as it’s virtually free of sp!!) just so that I can have this lovely salad the next day but if you are making if just for lunches then following the recipe below will make you a generous four portions! It’s so filling and satisfying and such a bargain at only 1sp, yes 1sp for the whole thing!

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Ingredients

Serves 4 = 1sp (previously 1sp) each

1 x butternut Squash, peeled and cut into bite sized chunks

2 x courgettes, halved and sliced

2 x pepper (colour of your choice, I used red and yellow), roughly sliced

3 x cloves of garlic, peeled and lightly crushed

1 x red onion, roughly cut into thickish slices

1 x aubergine, cut into chunks

1 x handful of cherry tomatoes, halved

1 x bag of mixed leave salad

2 x tablespoons lightest mayonnaise

3 x teaspoons harissa paste

1 x lemon

Good pinch of paprika

Salt and black pepper

Method

Whack all your veg in a roasting tin. Pop 2 teaspoons of harissa on your veg with a good seasoning of salt and pepper and a squirt of lemon juice. Give a good mix and roast in the oven on around 180c for between 45 minutes and an hour (until the butternut squash has started to crisp up a bit). You will need to turn the veg a couple of times to make sure it all gets nicely cooked. You can par boil your butternut squash for 7-8 minutes if you want everything to cook a bit quicker but its less faffy just whacking it straight in. Remove veg from the oven and set aside.

In a large bowl mix your mayonnaise, 1 teaspoon of harissa, lemon, black pepper and paprika together and taste. If you like it spicy, add a few crushed chillies. Then pour in your roasted vegetables, give a good mix and leave to cool. I take this to work in a big box and take my bag of salad leaves separately. When I’m about to eat I pop a handful of leaves in the bottom of the bowl, whack the salad on top and give a mix and voila. Yummy salad is served.

If you fancy it, and have it in, whack a tablespoon of houmous on top but remember to add the extra sp.

 

Enjoy!

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7 thoughts on “Harissa Roasted Vegetable Salad – Only 1sp

  1. aprilroseloft says:

    Hey, I’m new to wordpress and have recently started a blog about getting healthy, focussing mainly on weight watchers related stuff. It’s great to see someone else on the plan too! Love your posts and this recipe looks amazing! Please follow my blog at fitblitz.wordpress.com, I’m trying to build a community of other weight watchers/healthy bloggers!

    Thanks,
    April

    • Laura says:

      Hi April,

      Thanks! I’ve just checked your blog out too, looks great!! I used to do a bit more of a personal commentary on my blog as well as the recipes but doesn’t seem like I have had time for ages!! Do you have a blog on the WW website? There is a great community of WW bloggers on there too but starting one on wordpress is a great idea 🙂 x

  2. Gemma says:

    Wow another great meal. I sliced lean rump steak over the flatbread which had houmous spread on it & the roasted veg placed on it. Yummy. My partner said it was delightful.
    We voted on the uk blog awards for u -hope u win.

  3. Becky says:

    Yum! Absolutely delicious although I overdid the chilli flakes and had to add some low fat soft cheese to the mix. Served with cauli rice and chicken for a huge lunch all for 4sp! Thank you!

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