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Moroccan Rainbow Salad with Harissa Dressing

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Cauliflower rice seasoned with Moroccan flavours-delicious!

This salad always makes me smile with its bright vibrant cheerful colours. It also tastes delicious & is so good for you! It is crammed with vegetables, loaded with nutrients & also gluten-free, low carb, vegetarian & vegan (providing you choose your topping accordingly-see later). Clean-eating at its best!

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I am a recent convert to cauliflower (as readers of my cauliflower crust & cauliflower fried rice recipes will know). This dish celebrates the rice-like texture you get by blitzing cauliflower in a food processor or blender then toasting the raw califlower rice with the Moroccan spice sumac (which also takes away the sulphury odour & flavour of raw cauliflower which has previously put me off them!).

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Low carb rice! Cauliflower rice.

The bitter lemon flavour of the sumac is balanced with the sweetness of pomegranate seeds & roasted veg & then there is heat from the harissa dressing. The addition of fresh herbs gives this dish a wonderful light fragrance (& nutrients!) too.

This salad is tasty on its own or with different toppings: sliced avocado, tofu, feta cheese, chicken & prawns work brilliantly.


Delicious on its own…

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Delicious with toppings. eg. Feta cheese

I love including roasted sweet potato &/ or squash to this recipe. When the oven is on for other dishes & when there is space(!) I try & roast a tray of  vegetables, so that I can add the cooled roasted veg to salads like this one, healthy pizza & buddha bowls (see elsewhere in this blog) as required. By doing this, it makes it really  easy & convenient to rustle up healthy meals during the working week. (Simply roast squares of root veg cut to about 2cm cubes in a little rapeseed oil for about 40mins & store the cooled roasted veg in airtight tupperware in the fridge).

This salad is also fantastic as packed lunches too! (I keep the salad dressing separate in little tupperware pots until ready to eat).

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Glistening pearls of pomegranate

Preparation time: approx. 10-13 mins providing roasted veg. is prepared already

Serves: 2 (as a main meal)



400g Cauliflower

Spray of coconut oil or 1 tsp melted coconut oil

60g Dark kale, tough stems removed & sliced

120g Red cabbage, finely sliced

8-10 Radishes, sliced into fine matchstick-like strips

170g Edamame beans & broad bean mix, fresh or frozen & defrosted (stick to edamame beans if you are not so keen on broad beans, the latter being available from Marks & Spencer!)

2 handfuls of roasted sweet potato and/ or squash cubes

Handful of dried cranberries

1  1/2 tsp Sumac

1 large Pomegranate, deseeded. Reserve some seeds as a garnish

To garnish: handful of pumpkin seeds, pomegranate seeds & a sprinkle of ground flaxseed


1 plump clove of garlic

1.5 tsp harissa (homemade recipe for this is elsewhere in this blog)

3 tsp lemon juice

2 tsp cider vinegar

24g chopped parsley

24g chopped mint

1 tbsp honey or vegan substitute eg. Agave nectar 

1.5-2 tbsp extra virgin olive oil

Salt & pepper


Avocado, feta cheese, chicken, prawns, tofu

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Chop the cauliflower into florets. Place in a blender or food processor & blitz for a few seconds to form a rice-like texture.

Spray a shallow frying pan with coconut oil spray or melted coconut oil. Heat for a few seconds, then tip the cauliflower rice in. Gently pan-fry for about 3-4 mins to toast, before adding in the sumac. Continue to pan-fry until you can smell the sumac for maybe 2 more mins. Remove from the heat & allow to cool.


Get chopping! Prepare the rest of the vegetables.

Mix together all the salad ingredients in a large mixing bowl, reserving some pomegranate seeds as a garnish.Morroc6

Divide the mixture into 2 plates.


Add topping of choice.

Garnish with pomegranate seeds, ground flaxseed & pumpkin seeds.

For the harissa dressing: combine all ingredients for the dressing in a small bowl. Season to taste.

Drizzle over the salad. Enjoy!


Spicy harissa dressing

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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Avocado topping

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Feta topping


Plain ole naked!

Don’t forget you can find my favourite recipes in my FREE eBook here.

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