Harissa Mushroom & Lentil Salad

2 tbsp harissa

2 tbsp honey

¼ cup olive oil

Salt, pepper

6 portobello mushrooms

2 x 400g tins cooked lentils

1 punnet grape tomatoes, halved

⅓ cup pitted green olives, halved

Handful each of mint, flat-leaf parsley and dill, roughly chopped

¼ cup pepita seeds

¼ cup toasted almonds, crushed

1 lemon, zest & juice

2 tbsp extra virgin olive oil

1 small red onion, finely sliced into rounds

1 tsp sumac

Juice 1/2 lemon

⅓ cup marinated feta

Handful basil leaves

Preheat the oven to 210°C.

In a bowl combine the harissa, honey, olive oil and a little salt to make a marinade.

Lay the mushrooms, cup side up, onto a baking tray and spoon the marinade evenly over them. Season with a little salt, pepper and roast for 8–10 minutes. You want to see juices just pooling in the cup but do not dry out the mushrooms. Allow these to sit on the tray undisturbed to let some juice soak back into the mushrooms. Save all the juices on the tray as a dressing.

In a bowl, combine the lentils, tomatoes, olives, herbs, seeds, almonds, lemon zest and juice, and olive oil. Season to taste.

In a small bowl, combine the onion, sumac, lemon juice and a pinch of salt. Set aside.

Spoon the lentil salad over a large platter or individual plates, top with mushrooms, then spoon over any tray juices and finish with the feta, red onion & basil.

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