A very refreshing salad for spring and Ramadan iftar, it has all the nutrients you need, so delicious and great for your next gathering.
Ingredients
Golden Dressing
- 3 tbs tahini tahini
- 2 tbs lemon juice
- 2 tbs fresh orange juice
- 3 tbs maple syrup
- 4 tbs water
- 1/8 tsp black pepper
- 1 tsp turmeric
- 1/4 cup olive oil
- 1/8 tsp salt
Instructions
- Preheat oven to 425 F. Drain and rinse a can of garbanzo beans, pat dry spread on a parchment lined baking sheet add 1 tbs harrisa + 1 tbs olive oil and bake for 30 minutes or until crisp.
- Vegetables:.
- Broccoli, cauliflower, carrots, beets.
- Preheat oven to 400F, line a baking sheet with parchment paper. Make sure to rinse the vegetables thoroughly and dry, cut up and line in rows as they will cook differently. Drizzle with avocado oil, sprinkle salt and pepper evenly and mix well bake to your desired texture. I find broccoli to cook fast so make sure to take this out so they don’t get charred.
- As for the beet I like to roast a day before in an aluminum pouch as they take the longest, 50 minutes to an hour.
- In a jar add the first 6 items and shake well, add olive oil and salt give it a good shake and keep in the fridge (this dressing is great on other salads).
- 1/2 to 1 cup couscous prepared according to package.
- Shallots or red onion.
- Mozzarella cheese (optional).
- Assemble your salad add the dressing accordingly and enjoy (I like to keep roasted vegetables on the side to top my salad also the beets will give a beautiful color to the couscous).