top of page

GRAIN AND HARISSA SALAD WITH CRICKETS


This harissa-spiced grain salad with lots of veggies is a tasty and wholesome mix of sweet and sour – an unforgettable experience for your taste buds!

This harissa-spiced grain salad with lots of veggies is a tasty and wholesome mix of sweet and sour – an unforgettable experience for your taste buds!

 

Serves: 2

Time: 1 hour


INGREDIENTS


Vegetables:

Red Pepper - 1

Yellow Pepper - 1

Red Onion - 1

Sweet Potato - 1

Garlic Cloves - 1

Vegetable Oil - 2 tbsp

Salt and Black Pepper


Crickets:

Pomegranate Molasses - 2 tsp

Salt


Dressing:

Olive Oil - 3 tbsp

Harissa Paste - 2 tsp

Pomegranate Molasses - 1 tsp

Sherry Vinegar - 1 tsp

Salt and Black Pepper


Salad:

Pearl Barley - 150g

Flat Leaf Parsley - 2 tbsp

Feta -100g crumbled

Spring Onion - 1 finely sliced



METHOD


PREP THE VEGETABLES | 1 hour

  • Heat the oven to 180°C fan/200°C conventional/gas mark 6.

  • De-seed the red and yellow peppers, and slice them lengthways.

  • Finely slice the red onion and garlic.

  • Peel the sweet potato and cut it into bite-sized pieces.

  • Combine the peppers, red onion, chopped garlic and sweet potato in a roasting tin and add the oil.

  • Season with salt and black pepper, then toss it with clean hands to ensure all the veg is coated in the oil and the garlic is evenly distributed.

  • Roast for 1 hour, turning it all over with a spoon every so often, until the sweet potato is tender and everything is just charred around the edges.


PREP THE PEARL BARLEY | 25 mins

  • Cook the pearl barley according to the instructions on the packet.

  • Drain and set aside.


PREP THE CRICKETS | 5 mins

  • Combine the crickets with the pomegranate molasses and a pinch of salt, then stir to coat the crickets completely.

  • Transfer them to a roasting tin and roast alongside the vegetables at 200°C/180°C fan/gas mark 6 for 4 minutes.

  • Remove from oven and set aside to cool.


PREP THE DRESSING | 3 mins

  • Combine all the ingredients together in a bowl and whisk together. (Alternatively, combine in a lidded jam jar and shake vigorously)


ASSEMBLE YOUR SALAD | 4 mins

  • Combine the pearl barley with the roasted vegetables and two-thirds of the dressing. Taste and season with more salt and black pepper if necessary.

  • Finely chop the parsley and stir it into the crickets.

  • Arrange the pearl barley and vegetable mixture on the base of the plate, then top it with the crickets. Scatter crumbled feta and sliced spring onion all over, then drizzle the remaining dressing over the top. Serve immediately.


Cook this recipe with our Ready to Cook Dried Crickets.



Comments

bottom of page