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Member recipe

Spiced Moroccan Salad

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Serves 4

Two of your five a day

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  • 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


    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.
    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.
    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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