his surprising condiment needs little introduction. A fridge of left over herbs and a quick google search led me to this ever so pleasing and fiery paste. Taken from one of my favourite food magazines ‘bon appetit‘ for which makes me wish I was American (there are not many things that make unpatriotic), this recipe needed no amendments.
Fiery, spicy, fresh and packed full of flavour. I can’t wait to devour this on cream cheese laden toast or add it to my next batch of guacamole.
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 jalapeños, sliced
- 2 spring onions, finely chopped
- 1 small garlic clove, crushed
- Bunch fresh coriander
- Bunch fresh flat leaf parsley
- Juice from 1 large lemon
- Extra virgin olive oil
- Toast the cumin and coriander seeds in a hot dry frying pan until fragrant and set aside.
- Add all the ingredients (except the oil) to a food processor and blend to a puree. With the motor running, add enough olive oil to get a nice loose but not too runny consistency. It should be thick like jam.
- Store in a jar in the fridge for a week or so. The options are endless…
Uses: Rub for fish, spread on toast with cream cheese, pimp out your guacomole, use in place of pesto for a spicy kick, stir into yoghurt to top soups, refried beans, roasted with vegetables….which leads me to my next point.
Roasted Cauliflower & Sweet Potato Salad
Ingredients (Serves 3-4 as a side dish)
- 1 whole cauliflower, florets picked and chopped if large
- 1 big sweet potato (add another if cooking for hungry guests), peeled and cubed into dice size
- 1 red onion, cut into thin wedges
- Handful flaked almonds
- 2 x little gem lettuces
- 1 tsp each ground cumin, coriander, turmeric, flaked chilli
- Juice 1/2 lemon
- Green harissa
- Preheat the oven to 200°C.
- Mix the chopped cauliflower, sweet potato and onion on a large flat baking tray.
- Sprinkle over the ground spices and drizzle with a good glug of sunflower oil. Season and stir to combine and coat everything well.
- Roast for about 20 – 30 mins or so in the oven until crisp and deliciously golden. Blast them at 220°C for 5 minutes at the end if you want them really crisp.
- While they are roasting, toast the flaked almonds in a dry frying pan until beginning to turn golden. Remove and set aside.
- Finely chop the little gem lettuce into thin shreds and scatter oven a large serving dish. Squeeze over the lemon juice. Add a few small spoonfuls of green harissa and mix the lettuce to coat in the paste.
- As soon as the vegetables are ready, remove from the oven arrange on top of the salad leaves.
- Scatter with the almonds. Finally, add small spoonfuls of green harissa across the roasted platter ensuring that each bite receives some spicy sauce! Serve with some lightly fried fish, or some tender chicken.