Peace and Love Salad

From Fresh at Home by Ruth Tal Brown and Jennifer Houston

**** We really liked the roasted veggies. Also this salad has an awesome presentation. We found that the tahini sauce was a bit too thin so the lettuce was drowning a bit. To make it thicker, simply add less water.

The only real problem with this salad is that this takes a little while to get all of the sauces made. I would suggest either making the Harissa in advance, replacing it with store-bought stuff or another hot sauce or forgoing it altogether. For the mixed herbs, just throw together a bit of whatever herbs you have on hand (thyme, basil, etc.) if you don't want to bother with making the actual mix. You could probably get away with making the tahini sauce and hummus while the veggies are roasting. I would make the tahini sauce first, then the hummus so that you don't have to wash the blender in between (it's essentially made with the same ingredients). Any leftover tahini or hummus can be used as a delicious spread for sandwiches, dips, or as dressings for another salad!

•¼ cup (60 ml) olive oil
•4 tbsp soy sauce
•6 slices zucchini
•6 slices eggplant
•6 slices sweet potato
•6 button mushrooms, halved
•8 cups mixed lettuce greens
•1 batch Tahini Sauce
•1 batch Hummus
•1 tsp Mixed Herbs
•1 tsp chili powder
•1 batch Harissa
•6 slices cucumber

Tahini Sauce
•2 cloves garlic, minced
•½ cup chopped parsley
•½ tsp sea salt
•2 tbsp lemon juice
•2/3 cup (160 ml) water
•½ cup tahini

1.In a blender, process garlic, parsley, salt and lemon juice until smooth.
2.Add water and tahini. Process until smooth.

Hummus
•2 cups cooked or canned chickpeas
•3 cloves garlic
•2 tbsp tahini
•4 tbsp lemon juice
•½ tsp sea salt
•1 tbsp water

1.In a food processor, puree all ingredients. Add more water if necessary to get the consistency you like.

Mixed Herbs
•1 tbsp dried oregano
•1 tbsp dried basil
•1 tbsp dried marjoram
•1 tbsp dried dill
•1 tbsp dried thyme
•1-½ tsp dried rosemary
•1-½ tsp dried sage

Combine all ingredients in a bowl. Mix well.

Harissa
•1 tsp caraway seeds
•1 tsp cumin seeds
•1 tsp coriander seeds
•Pinch sea salt
•3 tbsp paprika
•1 tbsp red chili flakes
•2 cloves garlic, minced
•1 tbsp olive oil

1.Toast the caraway, cumin and coriander seeds in a dry skillet over medium heat, about 3 minutes or until slightly brown and fragrant. Let cool.
2.Grind the seeds in a spice grinder or with a mortar and pestle. Add salt and grind again.
3.Add paprika and chili flakes; grind again.
4.Transfer to a mixing bowl. Add garlic and olive oil; mix well.

Salad
1. Combine olive oil and soy sauce in a small bowl, and brush zucchini, eggplant, sweet potato and button mushrooms with the mixture.
2. Grill, roast or broil vegetables for 15 to 20 minutes or until tender.
3. Toss lettuce greens with Tahini Sauce. Divide between 2 dinner plates.
4. Place a scoop of Hummus at the centre of each salad. Sprinkle with Mixed Herbs and chili powder.
5. Arrange the grilled vegetables around the Hummus.
6. Put a small dab of Harissa on 3 slices of cucumber and arrange around the edge of each salad. Serve.