Guest Recipe: Meera Sodha's No-cook salad with tomatoes, chickpeas and rose harissa

{v,pb,gf,nf,df} A colourful, flavour-packed salad to brighten these gloomy days.

As we enter October, the days may be getting gloomier, but this week’s recipe is here to brighten things up! Meera Sodha's no-cook salad, taken from her new book ‘Dinner’ is perfect for adding some sunshine to your autumn meals. Pair it with your favourite meaty main, and a side of pitta bread for the perfect mid-week dish.

Which meat are you pairing this delicious salad with? Let me know in the comments.

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To see more of Meera’s amazing recipes be sure to follow her on Instagram.

No-cook salad with tomatoes, chickpeas and rose harissa

{v,pb,gf,nf,df}

THE INGREDIENTS

Dressing

• 3 tbsp rose harissa paste

• 3 tbsp extra virgin olive oil

• 3 tbsp lemon juice, from

• 1–2 lemons

• 1 tsp salt

  Salad

• 1 x 700g jar of cooked chickpeas

• 1⁄2 red onion, finely sliced

• 30 baby plum tomatoes (300g), halved

• 1 cucumber (350g), deseeded and cut into 1cm half-moons

• 20 pitted Kalamata olives, halved

• 20g fresh coriander

• 30g fresh mint, leaves picked

THE METHOD

Put all the dressing ingredients into a bowl and stir. Drain the chickpeas, tip into a large bowl, and add the onion, tomatoes, cucumber and olives. Pour the dressing over the vegetables and mix well. Finely chop the coriander and all but a small handful of mint leaves. Sprinkle over the chopped coriander and mint, and fold through the salad.

Tip the salad out on to a serving platter, scatter over the remaining mint leaves and serve with the bread on the side.

Abbreviations:

v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - Dairy free.

Extracted from Dinner by Meera Sodha