Rainbow Salad with Spicy Harissa Mayo (V)

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.


  • 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


  • 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)


#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.

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