Ingredients
2
2 servings
- •2 teaspoons tahini
- •1 ½ teaspoons harissa paste
- •1 ½ teaspoons pomegranate molasses
- •1 tablespoon brine, from pickled olives
- •salt, as needed
- •1 cup tuna, canned
- •1 red bell pepper, cubed
- •2 ½ cups brussels sprouts, cut into halves
- •1 tablespoon olive oil
- •1 tablespoon Za’atar spice mix
- •2 teaspoons balsamic vinegar
- •salt, to taste
- •1 handful fresh parsley
- •2 teaspoons Za’atar
- •2 teaspoons balsamic vinegar
- •1 teaspoon red chili flakes
- •2 cloves garlic, cut into thin slivers
- •1 shallot, sliced thin
- •2 teaspoons caper
- •1 tablespoon olive oil
- •¾ cup bread croutons, toasted, dressed with extra virgin olive oil and a pinch of salt
Instructions
- Roast the brussel sprouts and bell pepper with za’atar, salt, olive oil and balsamic vinegar at 400°F for 25-30 minutes or more, depending on how charred you like your veggies.
- Once the veggies are roasted, take a salad bowl and mix the sprouts, bell pepper and canned tuna together. Then, mix together dressing ingredients and, once combined, toss salad in this.
- Fry a few capers and slivers of small onions and garlic in olive oil and add this on top of the salad.
- Finish the salad with a final dash of balsamic vinegar, toasted bread croutons, a sprinkle of fresh parsley, za’atar spice mix and red chilli flakes.
Nutritional Facts
Per 2 servings
- Calories: 472
- Carbohydrate: 33g
- Fat: 24g
- Fiber: 6g
- Protein: 32g
- Sugar: 8g
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