Harissa (makes 1 cup)
2 garlic bulbs
Extra virgin olive oil
2 long red chillies
2 red capsicums
3 tsp ground cumin
3 tsp caraway seeds, toasted
2 tsp salt flakes
2 tsp coconut sugar
1 tsp finely chopped preserved lemon
Organic butternut pumpkin, cut into wedges
1 cup tri colour quinoa, rinsed
2 cups vegetable stock
½ cup mixed nuts (I used cashews, pistachios, smoked almonds)
¼ cup currants
Mixed sprouts (use a combination)
½ tbsp. oil
Labne or grilled haloumi
Roast off the garlic bulbs and the capsicum until golden and caramelised. Remove the skin from the capsicum and add the bulbs and capsicum to a blender with the remaining harissa ingredients and blitz to combine, you want a paste like consistency.
Toss the pumpkin wedges in oil and drizzle over some of the harissa (taking care not to add too much as it will burn) and roast until golden and cooked through.
To cook the grains, gently simmer the rinsed quinoa in the stock for 12 minutes. Remove from the heat, cover and leave for 10 minutes to steam and fluff up.
Combine all greens in a large bowl, drizzle with oil and lemon juice and toss to coat.
Place a large spoonful of grains in a bowl then top with remaining ingredients, finishing with a healthy dollop of harissa.