If you think salads are boring and leave you hungry 30 minutes after you eat it – think again. This salad is satisfying, delicious, filling, spicy and easy to make. You can eat it as is, as a side, with wraps or chips if it is a treat.

INGREDIENTS FOR RAINBOW SALAD

• 3 Mielies, Cooked and Sliced Off Cobb
• 1 Can Chickpea, Drained
• Cup Bulgar Wheat, Cooked
• 1 Avocado, Sliced
• 1 Herbed Feta Round
• 1 Tomato, Chopped
• Spring Onion, Snipped
• 1 Red Onion, Diced
• 1 Cup of Black Olives, Pitted

INGREDIENTS HARISSA MAYO

• 3 TBSPS. Tomato Paste
• 13 Small Coloured Peppers
• 1-3 Red Chilli (To Taste)
• ¼ Cup Olive Oil
• 1 Garlic Cloves, Crushed
• ½ Tsp Salt
• 1 Tsp Cumin, Ground
• 1 Tsp Coriander, Ground
• 1 Tsp Paprika
• ½ Lemon, Juiced
• Handful Italian Parsley (or Coriander)
• 2-3 TBSPS. Mayonnaise (Vegan-Friendly)

INSTRUCTIONS HARISSA MAYO

#1 Place the chilli and coloured peppers in an ovenproof dish. Drizzle with olive oil. Leave in a 200 degrees Celsius oven for 20 minutes or until the peppers and chilli has charred and blackened on the outside. Allow cooling.

#2 Add the rest of the ingredients except the mayo in the blender; now add the one to three charred chillies (according to taste) and the peppers to the blender too. Blitz until a paste is formed. That’s the harissa done. Store in the fridge for two weeks.

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#3 For the harissa mayo – add a tablespoon of harissa paste to two tablespoons of mayo (vegan-friendly). Keep aside for the salad.

INSTRUCTIONS RAINBOW SALAD

#1 Add all the salad ingredients into a bowl (the ratio is about a cup of each; except for the spring onion) – make sure you place the ingredients rather than throwing it together. Mix the salad evenly and gently.

#2 Scoop some harissa mayo on top of the salad and snip spring onion over the salad too.

#3 Enjoy with nacho chips, lettuce wraps or as is.

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