Mango, Roasted Cabbage and Harissa Sauce Salad
This beautiful, healthy salad recipe adapted from Ixta Belfrage's new cookbook Mezcla is perfect for weeknight cooking or impressive entertaining. Featuring Alexandra's Rose Harissa Paste.
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving platter
- Serving bowl
- Refrigerator
- Airtight container
Ingredients
- 1 savoy cabbage
- 1 tsp flaky sea salt
- 3 Tbsp olive oil
- 1 jalapeño, sliced (optional)
- Bunch fresh herbs (dill and coriander works well)
- Greek yoghurt (optional)
- Lemon wedges to serve
- 1 Tbsp olive oil
- 4 garlic cloves, crushed and chopped
- 1 red chilli, finely diced
- Pinch sea salt
- 2 Tbsp Alexandra’s Rose Harissa Paste
- 2 tsp tomato paste
- 100g ripe mango, diced into 1cm pieces
- 2 tsp lemon juice
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