Ingredients
-
1
-
5
-
1
-
2
-
8
-
-
4
-
2
-
6
-
4
-
-
-
-
-
Directions
Spiced Moroccan Salad, The salad can be made up to an hour ahead and chilled Keep the dressing separately at room temperature, then drizzle it over just before serving , The salad can be made up to an hour ahead and chilled Keep the dressing separately at room temperature, then drizzle it over just before serving
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Steps
|
1
Done
|
Mix Together the Harissa, the 5 Tablespoons of Olive Oil and the Lime Juice in a Small Bowl, Using a Small Wire Whisk. Stir in the Chopped Cilantro, Mint and a Grinding of Pepper. Taste and Adjust to Your Taste, Adding a Little More Lime or Harissa If Wished. |
|
2
Done
|
Heat the Remaining Teaspoon of Oil in a Heavy-Based Pan, Add the Almonds and Fry Until Golden, Shaking the Pan Occasionally So They Are Evenly Coloured. Tip Onto Kitchen Paper to Drain, Season and Set Aside. |
|
3
Done
|
Cut the Romaine Into Chunky Slices, Stopping About a Third from the Top (separate That Top Third Into Leaves. Put the Lettuce Into a Large Bowl and Scatter Over the Almonds, Scallions, Olives and Remaining Cilantro Leaves. Give the Dressing a Quick Whisk Then Drizzle Over the Salad. |
