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Harissa Feta Salad

Harissa Feta Salad

Rating
4rating out of 5

(435 reviews from our customers)

Prep Time

30 min

Cuisine

Moroccan

Harissa is a hot, aromatic chilli paste made with fragrant spices and garlic. It adds instant depth and warmth to soups and stews, and is widely used in Moroccan and Middle Eastern dishes. We've used it here to offset the tangy creaminess of the feta cheese.

Prep Time

30 min

Cuisine

Moroccan

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 1 brown onion
Aubergine
1 1 aubergine
fresh-coriander
1 10g coriander
fresh-mint
1 10g mint
cider-vinegar
1 1 tbsp apple cider vinegar †
freekeh
1 130g freekeh †
Harissa-paste
1 1 harissa paste sachet (40g)
Feta-cheese
100g Greek Feta Cheese Cypressa †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 aubergine
  • 10g coriander
  • 10g mint
  • 1 tbsp apple cider vinegar<span class="strong">†</span>
  • 130g freekeh<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 562 kJ
134 kcal
1785 kJ
424 kcal
Fat
of which saturates
5.1 g
2.6 g
16.2 g
8.3 g
Carbohydrate
of which sugars
16.1 g
3 g
51 g
9.4 g
Fibre 3.5 g 11.2 g
Protein 7 g 22.1 g
Salt 0.67 g 2.11 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 aubergine
aubergine
10g coriander
coriander (100%)
10g mint
mint (100%)
1 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
130g freekeh
freekeh-green wheat grain (gluten)
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (sulphites, gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle (used in step 3)

Slice the aubergine(s) into 1/2cm thick discs

Peel and slice the onion(s) finely

Chop the coriander and mint finely and cut the feta into 2cm squares

2

Place the aubergine on an oven tray

Add 1-2 tbsp of olive oil to the tray and coat well

Season to your taste with pepper

Put in the oven for 20 min or until both sides have turned golden brown, turning the aubergine halfway through

3

Add the freekeh to a pot of water and bring it to a boil

Once boiling, reduce the heat and simmer gently for 15 min, or until cooked but still with a slight bite

Drain the freekeh and set aside (used in step 7)

4

Meanwhile, add 1-2 tbsp of olive oil to a pan over a medium-high heat

Once the oil is hot, reduce the heat and add the onion to the pan

Cook for 3-4 min, or until golden brown and set aside

5

Meanwhile, add the harissa and chopped mint to the feta in a bowl

Toss well to make sure the feta cubes are fully coated in harissa and mint

Tip: If the mixture is too dry to work with, add 1-2 tsp of olive oil to loosen the harissa paste

6

Combine the cider vinegar and 1-2 tbsp of olive oil in a small bowl

Whisk with a fork to form a dressing

Season to your taste with salt and sugar

7

Add the freekeh, dressing, and coriander (save a pinch to serve) to the onion

Toss the salad well

8

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Serve the freekeh salad, topped with the feta and aubergine

Sprinkle with the remaining coriander

Enjoy!

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