The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa-roasted Veg, Chickpea & Rice Salad with Kefir Dressing
Who said salads have to be boring? Here you'll roast a vibrant medley of veggies and chickpeas in warm harissa and ras el hanout. Then build a salad with nutty brown rice and the creamiest lemon kefir dressing. Garnish with fresh mint leaves to complete the dish.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g brown rice (100% Brown Rice)
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 1 unwaxed lemon
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion
- 40g rocket
- 1 aubergine
- 230g chickpeas (Chickpeas, water, salt)
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 110g baby tomatoes
- 1 courgette
- 1 handful of fresh mint
- 250ml natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
Nutritional Information
Calories: 597
Protein: 19g
Carbs: 56g
Fat: 25g
Ingredients
- 1 onion (use half)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 80g brown rice (use half) (100% Brown Rice)
- 1 aubergine (use half)
- 1 courgette (use half)
- 110g baby tomatoes (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 unwaxed lemon (use half)
- 1 handful of fresh mint (use half)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 tbsp green harissa (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 40g rocket (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 597
Protein: 19g
Carbs: 56g
Fat: 25g
Harissa-roasted Veg, Chickpea & Rice Salad with Kefir Dressing
Who said salads have to be boring? Here you'll roast a vibrant medley of veggies and chickpeas in warm harissa and ras el hanout. Then build a salad with nutty brown rice and the creamiest lemon kefir dressing. Garnish with fresh mint leaves to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater & a large bowl
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Roast the veg
- Meanwhile, cut the onion into 8 wedges. Trim and halve the courgette lengthways, then cut into 2cm half-moons. Dice the aubergine into 3cm chunks. Drain the chickpeas
- Add all to the lined baking tray, along with the whole tomatoes
- Drizzle with 2 tbsp oil and mix with with the green harissa, middle eastern spice mix and a pinch of salt and pepper. Roast for 22-25 mins, until soft and golden
Make the dressing
- Zest and quarter the lemon. Pick the mint leaves from the stalks and finely chop half (save some whole leaves for garnish)
- Mix the lemon zest and chopped mint in the large bowl with the half bottle of kefir, the ginger & garlic paste and the juice from half the lemon
Finish & plate up
- When ready, mix the rice, rocket and roasted vegetables together in the dressing bowl, then season with salt and pepper
- Share the rice salad between bowls, top with any remaining kefir dressing and whole mint leaves. Garnish with the remaining lemon wedges
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