Harissa Trout Beetroot Grapefruit Salad With Whipped Feta Recipes

HARISSA TROUT, BEETROOT & GRAPEFRUIT SALAD WITH WHIPPED FETA

Harissa trout, beetroot & grapefruit salad with whipped feta image

Rack up three of your five-a-day with our colourful trout, beetroot and grapefruit salad, which makes a healthy, low-calorie addition to any dinner table

Provided by Sophie Godwin - Cookery writer

Time 1h5m

Number Of Ingredients 11

Ingredients

300g raw beetroot , scrubbed, skin left on
30g feta
2 tbsp 0% fat natural yogurt
1 lemon , zested and juiced
2 tbsp quinoa (optional)
1 pink grapefruit
1 tbsp extra virgin olive oil
1 tbsp harissa
2 trout fillets
2 red chicory , separated into leaves
½ small pack dill , leaves picked

Steps:

Bring a saucepan of water to the boil. Season the water, drop in the beetroot and cover the pan with a lid. Cook for 30-45 mins, depending on their size, until a cutlery knife can be easily inserted into them.
Meanwhile, heat oven to 200C/180C fan/gas 6. Put the feta in a bowl and mash with a fork, then beat in the yogurt and season with the lemon juice and zest to taste. In a dry frying pan, toast the quinoa, if using, until it pops. Set both aside.
Segment the grapefruit over a bowl to catch the juices, squeezing out as much as possible. Put the segments to one side, then whisk the olive oil with the juice. Season to taste with lemon juice, salt and pepper. You want it to be really tangy, as all the acidity will be absorbed by the beets.
Rub the harissa over the trout, season, then roast in the oven for 8-10 mins until just cooked.
Drain the beetroot. Once cool enough to handle, peel off the skin - it should come away easily. Cut into segments, then put onto a salad plate along with the chicory leaves. Pour the dressing over the warm beets and toss together. Nestle in the grapefruit segments, trout, harissa and dill, then add dollops of the feta and scatter over the toasted quinoa, if using.

Nutrition Facts : Calories 473 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Tunisian-Style Roasted Beet Salad With Harissa image

From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.

Provided by COOKGIRl

Categories Yam/Sweet Potato

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)
2 tablespoons olive oil
1/2 cup green onion, cut thinly on the diagonal
1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 teaspoon homemade harissa, to taste (for a spicier version add more)
2 teaspoons red wine vinegar (or white balsamic)
salt & freshly ground black pepper

Steps:

NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
Preheat oven to 400 degrees.
In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
Remove from oven, set aside to cool for 5 minutes.
Then cut beets into 1/2" cubes.
Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

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