SMOKED TROUT, CAR­ROT AND QUINOA SALAD WITH HARISSA DRESS­ING

Fairlady - - QUICK MEALS -

Serves 4

This salad is a great lunch or din­ner to have in your reper­toire. It’s got ev­ery­thing go­ing for it: spice, acid­ity, nut­ti­ness, sweet­ness and smok­i­ness.

• 200g (1 cup) quinoa

• 1 x 400g tin chick­peas, drained and rinsed

• 250g (about 2) car­rots, cut into julienne on a man­dolin

• 200g hot-smoked trout fil­lets, skin re­moved, flaked

• 100g pit­ted green olives

• 1 onion, thinly sliced

• ½ cup (firmly packed) co­rian­der

• ½ cup (firmly packed) fresh mint

FOR THE HARISSA DRESS­ING

• 100ml ex­tra-vir­gin olive oil

• finely grated rind and juice of 1 le­mon and 1 lime

• ½ gar­lic clove, finely grated

• 1½ tsp harissa paste

1. Bring the quinoa and 300ml wa­ter to the boil in a small saucepan. Cover with a lid, re­duce the heat to low and cook un­til the wa­ter is ab­sorbed and the quinoa cooked (10–12 min­utes). Trans­fer to a large bowl and re­frig­er­ate briefly to cool.

2. For the harissa dress­ing: Whisk the in­gre­di­ents to­gether in a small bowl and sea­son to taste.

3. Add the re­main­ing in­gre­di­ents to the quinoa, driz­zle with the dress­ing and toss to com­bine. Sea­son to taste and serve.

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