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This colourful, nutrient-dense salad is a delight to prepare and eat! The harissa adds a fiery kick while the grains, seeds and veggies offer endless health benefits.

Ingredients

  • For: 4 Servings
  • Preparation: 30 min
  • Ready in: 30 min

Instructions

  1. Cook the rice and quinoa in separate pans of boiling salted water until tender and drain.
  2. Drain the chickpeas and lentils and combine with the rice and quinoa in a large bowl.
  3. Finely slice the fennel, cut the beetroots in quarters and finely chop the kale, then add them all to the bowl.
  4. Add the vinegar, 2 tablespoons of the oil and salt and pepper to taste, then divide between 4 bowls.
  5. Skin avocado, dice and put on top of each portion, followed by the broccolini.
  6. Spoon harissa over the top and add the seeds. Cut the pomegranate in half and scoop or tap out the seeds over the salad portions and serve.