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!
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
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.