Balanced Harissa Chickpea Salad

with Roast Veg, Grains and Almonds

2 tbs olive oil

1½ tsp white wine vinegar

2 tsp honey

2 oven trays

baking paper

medium saucepan

Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice blend and cook for 22-24 mins until tender. Drain.

Halve the carrots lengthwise and cut into 2cm chunks on an angle. Quarter the zucchini lengthwise and cut into 2cm chunks on an angle. Coarsely chop the parsley leaves, discarding the stems. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas.

Put the carrot and zucchini on a lined tray. Drizzle with 2 tsp olive oil, scatter with 1 tsp harissa seasoning (see Make it milder), season with salt and pepper and toss to coat. Roast on the upper oven shelf for 15 mins or until almost tender. Scatter over the almonds and roast for a further 3-4 mins until the almonds are golden and the veggies are tender.

Meanwhile, put the chickpeas and garlic on the remaining lined tray, scatter with 1 tsp harissa seasoning and toss to coat. Roast on the lower shelf for 20 mins or until the chickpeas are crispy.

Combine 1½ tbs olive oil, 1½ tsp white wine vinegar and 2 tsp honey in a large bowl and season with salt and pepper. Stir in the roasted veggies and almonds, rice blend and parsley. Taste, then season with salt and pepper. Divide the grain salad among bowls, scatter over the toasted chickpeas and enjoy!

Harissa seasoning has a chilli kick. For those who prefer less heat, reduce the amount of seasoning used for the veggies and the chickpea mixture (in Step 4).