Member recipe
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Spiced Moroccan Salad

By tweety_anja (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Two of your five a day


  • 1 rounded tbsp harissa paste

5 tbsp olive oil, plus 1 tsp for frying

  • 1 tbsp lime juice
  • 2 tbsp coriander, finely chopped plus a handful of whole leaves
  • 8 mint leaves, finely chopped
  • black pepper
  • 100g whole blanched almonds
  • 2 Romaine lettuce hearts
  • 1 bunch spring onions, trimmed, halved widthways and sliced into thin shreds
  • 100g Kalamata olives


  • STEP 1
    Using a small wire whisk, mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl. Stir in the chopped coriander, mint and a grinding of pepper. Taste and adjust to the way you like it, adding a little more lime or harissa if needed.
  • STEP 2
    Heat the remaining tsp of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so that they are evenly coloured. Tip onto kitchen paper to drain, then season and set aside.
  • STEP 3
    Wash the Romaine then, working from the base, cut the leaves into chunky slices, stopping about a third from the top to leave the tips of the leaves intact. Tip the lettuce into a bowl and scatter over the almonds, spring onions, olives and remaining coriander leaves. Give the dressing a quick whisk then drizzle over the salad. Perfect served with Tomato & Cheese flatbread and chilled glass of Riesling.
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