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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The salad can be made up to an hour ahead and chilled. Keep the dressing separately at room temperature, then drizzle it over just before serving. Ingredients:
1 tablespoon harissa, paste |
5 tablespoons olive oil, plus 1 tsp for frying |
1 tablespoon lime juice |
2 tablespoons cilantro, finely chopped, plus a handful of whole leaves |
8 mint leaves, finely chopped |
black pepper |
4 ounces whole blanched almonds |
2 romaine lettuce hearts |
6 scallions, trimmed, halved widthways and sliced into thin shreds |
4 ounces kalamata olives |
Directions:
1. Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk. Stir in the chopped cilantro, mint and a grinding of pepper. Taste and adjust to your taste, adding a little more lime or harissa if wished.
2. Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain, season and set aside.
3. Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds, scallions, olives and remaining cilantro leaves. Give the dressing a quick whisk then drizzle over the salad.
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