I fell in love with harissa this summer - it makes everything taste super delicious! And my husband likes it with pasta!
roasted red pepper sauce + 2 red peppers + 1-2 table spoons harissa (depending on how spicy you & your family likes to eat) + 1/2 table spoon olive oil + juice of 1/2 lemon + salt & pepper to taste + 2 table spoons almonds
Pre heat the oven to 180°. Combine the cut red peppers, harissa and the olive oil. Bake the peppers for 20 minutes. Let them cool ones done. Put all the ingredients beside the almonds in your blender. Blend till chunky. At the end add the almonds and blend again. I like it when the almonds are in pieces.
As base of the bowl I used spinach and kale. I prefer to massage the greens with a drizzle of olive oil, balsamic vinegar and lemon juice. Massage the leaves softly.
Now you can basically top the bowl with whatever you like. I refined the feta cheese with basil. Added green olives, cherry tomatoes, cucumber pieces, avocado, chickpeas, almonds and a bit of the very spicy chilli. The roasted pepper sauce tastes perfectly as dressing addition.
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