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  • Writer's pictureRachel Davies

Recipe: Harissa-Roasted Cauliflower and Butternut Squash Salad

The flavours in this salad are amazing! Harissa is an aromatic chilli and spice paste used a lot in North African and Middle Eastern Cooking and it lends itself really well to the roasted cauliflower and squash in this dish. Great as a main meal or as a side as part of a larger spread.


  • 1 medium cauliflower cut into florets

  • 1/2 a medium butternut squash, peeled and cubed

  • 4 Tbsp of harissa pasta (I used Belazu Rose Harissa)

  • 4 Tbsp extra virgin olive oil

  • 1 400g can of chickpeas

  • 1 medium shallot

  • a handful of chopped mint

  • 1 cup pomegranate seeds

  • Crumbled feta cheese to top off

  • 1 serving of my Tahini-Maple Dressing

  • Pinch Sea salt


  1. Preheat the oven to 180° Fan. Spread the cauliflower and butternut squash out on a lined baking tray and toss with 3 Tbsp olive oil, 2 Tbsp harissa and a pinch of salt. Cook for 20 mins.

  2. Remove from the oven and add the remaining harissa paste. It helps to brush this on with a pastry brush or use the back of a spoon. Toss the chickpeas and shallot in 1 Tbsp olive oil and some salt and add to the baking tray. Cook for further 20 mins until tender.

  3. Assemble the salad by combining all the roasted ingredients in a bowl. Stir through the mint and pomegranate seeds. Top with crumbled feta and my tahini- maple dressing.


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