Serves 4
Prep time: 15 minutes
Cook Time: zero!

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

Niki Webster

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.

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

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.
Combine all the ingredients for the caper salad before spooning on top of your harissa dip.
To make the dressing, mix all the ingredients in a jar and drizzle over the dip and salad.
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.

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