Rose Harissa
If you are a fan of North African flavours, spicy heat and Ottolenghi recipes then our Rose Harissa spice blend is for you. It is a medium, deliciously aromatic & fragrant spice blend that has floral notes to both soften the kick of the chillies and counterbalance the smoked paprika. This one is a little spicy but as with all our spice blends, we aim for full-bodied taste over pure heat. Make as much or as little Rose Harissa paste as you need by adding just enough olive oil, lemon juice/zest & fresh garlic to flavour chicken, falafel, cous cous, shakshuka or a white bean hummus style dip. It also transforms roasted pumpkin with the addition of a little honey.
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Recipes
Zucchini Falafel with Rose Harissa
1 large zucchini, trimmed & grated
2 x 400g cans chickpeas, drained & rinsed
1/4 cup plain flour
2 heaped tsp rose harissa
handful coriander leaves, roughly chopped
2 garlic cloves, crushed
1 lemon, zested & juiced
3 tbs olive oil
4 tbs sesame seeds
Yoghurt sauce
1 tsp olive oil
6 tbs Greek yoghurt
handful coriander leaves, roughly chopped
Preheat oven to 180 degrees fan. Wrap grated zucchini in a clean tea towel & squeeze any excess moisture. Put chickpeas, olive oil, flour, rose harissa, coriander leaves, half the garlic, lemon zest & seasoning into a food processor. Whizz until smooth. Add 3/4 of the zucchini & pulse to combine. Divide mixture into 16 equal balls, roll in sesame seeds & place on a lined tray & into the oven for approx. 20mins or until slightly brown.
Meanwhile, mix remaining zucchini with lemon juice, olive oil, yoghurt, coriander & remaining garlic & season. Serve with flatbreads, falafel & salad.
Chickpeas with Rose Harissa
Serves 4
4 tbs olive oil
2 cloves garlic, minced
1 red onion, diced
2 small zucchinis, diced
1 capsicum, diced
2 x 400g tinned chickpeas, drained & rinsed
2 tbs Rose Harissa spice blend
2 x punnets cherry tomatoes, halved
1/2 lemon, juice only
Plain Greek yoghurt
Finely chopped coriander
Heat oil in fry pan & gently fry onion, capsicum, zucchini & garlic until softened & beginning to brown. Add chickpeas, rose harissa & tomatoes & cook until tomatoes are softened but still holding shape. Add a splash of water if the mixture starts to stick. Add a squeeze of lemon juice & season. Serve with brown rice or cous cous, warmed flatbreads, yoghurt & sprinkle with coriander.
Cauliflower Salad with Rose Harissa & Dukkah
Serves 4 - 6
1 cauliflower sliced into large florets
2 x 400g cans chickpeas, drained & rinsed
1/4 cup olive oil
3 tbs The Spice Republic Rose Harissa
2 avocados sliced into quarters
1/2 cup Greek style yoghurt
2 tbs lemon juice
1/4 cup water
4 radishes, thinly sliced
1 cup coriander
2 tbs The Spice Republic Dukkah
Preheat oven to 200 degrees fan forced. Place cauliflower & chickpeas on two large, lined baking trays & drizzle with oil then Rose Harissa. Roast for 15-20mins or until golden brown. To make dressing, place one avocado half, yoghurt, lemon juice & water & mash until smooth & creamy. Top the cooled cauliflower & chickpeas with radish, coriander & remaining avocado. Drizzle with dressing and Dukkah to serve. Serves 4 - 6.
Spring Cauliflower & Rose Harissa Salad with Greek Dressing
Salad:
1 small cauliflower, broken into florets
1 apple, thinly sliced
2 avocados, cut into chunks
2 cans chickpeas, drained & rinsed
1 red onion, thinly sliced
4 tbs pine nuts, toasted
3 large handfuls rocket
3 tbs olive oil
3 tsp Spice Republic Rose Harissa Blend
Dressing:
2 tbs honey
2 tbs wholegrain mustard
1 lime, juice & zested
1/4 cup olive oil
1/4 cup water
2tsp Spice Republic Greek Blend
Salt & pepper
Preheat oven to 180 degrees. Place chickpeas on a lined tray, drizzle with olive oil & sprinkle with Rose Harissa. Roast for 20-30 mins until crispy & browned. Run cauliflower florets through a food processor in batches until you get "cauliflower rice". Shake all dressing ingredients in a jar, taste & adjust seasoning. Toss everything together in a large salad bowl & serve.