Pear, Harissa Peanuts and Spiced Yogurt Salad

Salads are such a welcome refreshment, especially at mid-day. The morning of a working day can rush by with a laundry list of things we’re trying to get through, that a moment to break and get a bite is perfect. The freshness of a salad brings back the morning spark that dulls with running around on low fuel or even sitting before a laptop to get tasks done. While the days are getting colder, it doesn’t feel ideal for a salad everyday, but when there’s even a little sun, I’m happy to take a break from a bowl of soup. So here’s one with the season’s best - pears, paired with warm harissa peanuts on a lovely mildly spiced yogurt base. Every bite goes through all the layers, and it’s both comforting + refreshing at the same time.

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Ingredients

  • 1 pear, diced

  • 1 baby gem lettuce

  • 1/3 medium cucumber, diced

  • 1/2 avocado, diced

  • 3 dried figs, roughly chopped

  • 2 lemon wedges

For the harissa peanuts

  • 1/2 tbsp olive oil

  • 1/2 tsp rose harissa paste

  • Handful red skin peanuts

  • Salt to taste

For the yogurt

  • 1/3 cup yogurt

  • 1/8 tsp cumin powder

  • 1/8 tsp garlic powder

  • 1/2 tsp honey

  • Salt to taste

For the dressing

  • 1/2 tbsp olive oil

  • 1/2 tsp rose harissa paste

  • Juice of 1/2 lemon

  • Salt to taste

Method of Preparation

  1. Place all the ingredients for the yogurt in a mixing bowl. Whisk together to combine, and set aside.

  2. For the harissa peanuts - add 1/2 tbsp olive oil to a little non-stick pan on medium heat. Add the rose harissa paste, and mix well with a spatula. Add the peanuts + salt, and sauté for 3-4 minutes. Turn off the heat, and set aside.

  3. Place all the ingredients for the dressing in a mixing bowl, and whisk to combine. Set aside.

  4. To assemble the salad - add half the yogurt to the base of a salad bowl/plate and using a spoon spread it evenly to cover the base. Top with half of everything - lettuce + cucumber + avocado + pear + figs + peanuts. Drizzle over with half the dressing. Repeat the process to make a second plate. Serve with a lemon wedge on the side.