- 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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