Warm Moroccan salad
- By Jo Ingleby Jo Ingleby
Roughly chop the vegetables. Place in a large roasting tin. Pour over saffron mixture, cover tightly with foil and place in the oven (180°C) for 20 minutes. Remove foil and add the oil, spices, honey, lemon juice and zest. Stir and return to the oven, uncovered, for a further 30 minutes or until the vegetables turn golden around the edges. Season with salt, pepper, lemon and honey. Leave to cool slightly before laying the vegetables on a large plate of winter salad leaves. Garnish with a drizzle of pomegranate molasses, warm harissa, flaked almonds and chopped parsley.