I then gave it a good mix to coat the squash, then roasted it in the oven at 200C/400F for about 30 minutes, basting with the Harissa oil every now and then, until it was nicely cooked though. If a knife will insert easily, then it's done.
Anyway, I then left it to cool while I peeled and sliced one mango. I then sliced some red onion and cubed some feta. I piled the lot on top of some rocket and other salad leaves and drizzled with a little olive oil.
For anyone vegetarian of course you would need to use 'salad cheese' and not feta.
Ya know what's comin' don't ya? This salad is pure 'harissa-ment" yet so very "feta-bulous"!
ReplyDeleteYummy, yummy indeedy Jan. that looks fabulous!! Where did you buy the rose harissa? Can you make that at home? Inquiring minds want to know!:)
ReplyDeleteThis sounds really god! What a great flavour combination!
ReplyDeletePeter - You're getting good at this LOL
ReplyDeleteKevin - Thanks, I must say it does all go together very nicley.
Raquel - I bought Rose Harissa in the supermarket. Here's a link to the brand.
http://www.belazu.com/details/rose-harissa.html
I have a thing about butternut squash at the moment and this looks so perfect!
ReplyDeleteJan, that salad looks a treat. I love fruit in salads especially mango's and pineapple they marry really well with the greens.
ReplyDeleteYou like a lot of bite, don't you. Growing chilies is very rewarding...
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