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.
#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

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