Name: Leon Rainbow Salad With Harissa
Total time: 60 min
Yield: 4
Ingredients: red onion, cut into 2cm/¾in wedges; 250g/9oz celeriac, peeled and cut into 2cm/¾in chunks; 350g/12oz butternut squash flesh, cut into 2cm/¾in chunks; 150g/5oz carrot, peeled and cut into 2cm/¾in chunks; 1 tsp nigella seeds; 1 tsp ground turmeric; 2 tbsp olive oil; Salt and freshly ground black pepper; 1 × 400g tin of chickpeas, drained; 2 big handfuls of baby spinach; 2 big handfuls of rocket; 1 tbsp diced pink pickled onions (homemade, or from a jar, or use sauerkraut); 50g/2oz pickled red peppers (or roasted peppers from a jar), drained and sliced; For the dressing; 4 tbsp good-quality vegan mayonnaise (check this is soya and nut-free, if needed); 2 tsp harissa paste, or to taste; 2 tsp freshly squeezed lemon juice, or to taste; Water, to thin

VMG Recipes