Recipe adapted from My Moroccan Food
Using Alexandra’s Harissa Paste
500g drained and rinsed chickpeas
2 Tbsp olive oil
2 Tbsp Alexandra's Harissa Paste
125g greek yoghurt
4 Tbsp mayonnaise
20g grated or chopped parmesan (plus more for garnish)
1 garlic clove, minced
1 1/2 Tbsp fresh lemon juice
1 Tbsp Worcestershire Sauce
2 tsp dijon mustard
Salt and pepper
100g romaine / cos lettuce, chopped
100g baby kale, chopped
Handful cherry tomatoes
4 hard boiled eggs, halved
Preheat the oven to 180 C and line a roasting tray with baking paper. Rinse and drain the chickpeas thoroughly and use a tea towel to pat them dry.
Transfer the chickpeas and harissa in a large mixing bowl. Use your hands to cover all the chickpeas with the harissa and transfer in the lined baking tray.
Roast for 35 to 40 minutes giving the chickpeas a good stir every now and then until they are baked and crisp.
Meanwhile mix all the Caesar dressing ingredients and place in the fridge until ready to serve.
When ready to serve, toss together the lettuce and baby kale in a large bowl. Add the tomatoes, chickpeas and boiled eggs halves. Drizzle the salad with the dressing and serve immediately.
Images and recipe adapted from 'My Moroccan Food: Retrieved at https://ottolenghi.co.uk/recipes/braised-eggs-with-leek-and-za-atar