What I really love about this salad is that each mouthful is an
adventure in texture, conducted while taste buds are thoroughly stimulated.
You need:
·
One pickled red pepper, diced
·
As many jarred mushrooms as you can handle (the
ones in oil)
·
A sprinkling of toasted sunflower seeds, then
some more
·
Two handfuls of lettuce, finely shredded
For the dressing:
·
An almost empty jar of harissa – about a
teaspoon left
·
Olive oil to fill the jar (about a tablespoon
and a half)
·
A dash of vinegar (about a dessert spoon and a
half)
Serve with:
·
Cous cous bake
·
Hardy bread
Ok, so here’s what you do – spread the
lettuce over a plate and add mushrooms, pepper, and most of the seeds. Add the
liquids to the harissa and shake up. Pour some dressing on it and mix it up
well. Sprinkle the remaining seeds over the salad, serve with cous cous bake
and bread and enjoy!
~Gwen