Middle Eastern Salad with Roasted Grapes, Harissa Cauliflowe

• portions: 8 servings
• temps actif: 30 minutes
• temps total: 30 minutes

Ingrédients

5 oz Arugula

3 Persian cucumbers (thin sliced)

1 head Cauliflower (cut into steaks)

2 cups red grapes (roasted)

½ cup crispy chick peas (recipe here)

2 oz feta cheese

3 tbsp olive oil (divided)

1 tbsp Harissa paste

½ tsp salt (divided)

2 sprig thyme (fresh)

2 tbsp tahini paste

2 tbsp water

3 tbsp lemon juice

1 tbsp olive oil

½ tsp salt

Instructions

Preheat oven to 425°F

To roast cauliflower: Combine harissa paste, 2 tbsp olive oil and 1/4 tsp salt, whisk to incorporate. Set aside. Slice cauliflower in half to remove stems and core. Then slice lengthwise into steaks. Place on baking sheet and brush with harissa paste.

To Roast Grapes: Rinse, pat dry and place on baking sheet. Drizzle with 1 tsp olive oil and ¼ tsp salt and 2 sprigs of fresh thyme.

Place both baking sheets, cauliflower and grapes, in oven. Roast Grapes for 15 minutes and roast cauliflower for 20 minutes. Remove from oven and let cool.

Make lemon- tahini dressing by whisking all ingredients in small bowl. Set aside

In large bowl, add arugula, sliced cucumbers, crispy chick peas, feta cheese, roasted grapes, roasted cauliflower steaks and drizzle with lemon tahini dressing.

Nutrition

• Calories: 175 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 2 g
• Cholestérol: 6 mg
• Sodium: 425 mg
• Glucides Totaux: 17 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 9 g
• Protéines: 5 g