Harissa dip topped with caper salad and za’atar dressing, followed by a summer berry fruit salad

Got 15 mins to spare and a picnic in the diary? Why not whip up a dip that’ll bring spice, zest and crunch to whatever you decide to dunk. End on a sweet note with a summer berry salad, topped with natural yoghurt, toasted hazelnuts and a drizzle of maple syrup.

  • Serves 4
  • Prep Time 15 Minutes
  • Cook Time Zero!
  • Author Niki Webster

Ingredients

Harissa dip
  • 3 tbsp natural plant based yoghurt
  • 1 can chickpeas, drained
  • 2 tbsp tahini
  • Juice 1 lemon
  • 1/2 tsp sea salt
  • 1 tsp harissa paste
  • 1 clove garlic
Caper salad
  • Cherry tomatoes, halved
  • 1 mini cucumber, chopped
  • 2 tbsp gherkins, chopped
  • 1 tbsp capers
  • 4 tbsp olives
  • Fresh basil
Dressing
  • 1 tsp za’atar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • Pinch sea salt
Berry salad
  • 100g blackberries
  • 100g strawberries
  • 100g raspberries
  • 4 tbsp natural yoghurt
  • 2 tbsp toasted hazelnuts
  • Drizzle maple syrup

Method

  1. For the harissa dip, add all the ingredients to a food processor and blitz until smooth and creamy. Spoon into your Chilly’s food pot.
  2. Combine all the ingredients for the caper salad before spooning on top of your harissa dip.
  3. To make the dressing, mix all the ingredients in a jar and drizzle over the dip and salad.
  4. For the berry salad, add the fruit to a second Chilly’s food pot and top with the yoghurt, toasted hazelnuts and a drizzle of maple syrup.