Food

Tip

If you have extra chermoula, save it to spread on sandwiches or dollop onto a grain bowl.

Grilled Veggie Salad with Chermoula

goop

We love an herb-y sauce over here (looking at you pesto, salsa verde, and chimichurri) so naturally it was time to dip our forks into North African chermoula next. It’s herby and bright, but with smoky, earthy depth from cumin and paprika. Paired with the slightly charred veggies, it’s the perfect match for a bed of tender baby kale.

Serves 2

for the chermoula:

½ cup cilantro

½ cup parsley

¼ cup mint

2 cloves garlic

½ teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon salt

zest and juice of ½ lemon

pinch of chile flakes

⅓ cup olive oil

for the salad:

1 cup packed baby kale

1 small zucchini, sliced in half lengthwise

1 small red bell pepper

1 ear of corn

4 scallions

olive oil

salt

1. To make the chermoula, place all the ingredients in a powerful blender and pulse until smooth (you might need to stir it in between pulse or add an extra glug of olive oil). Then set aside.

2. Heat a grill pan over medium high heat. While it’s heating up, drizzle the zucchini, peppers, scallions, and corn with olive oil and a sprinkle of salt. Grill them for about 2-3 minutes each side. Just to get some char on them, but they should remain a little al dente and not be super cooked all the way through.

3. When they’re cool enough to handle, roughly chop the grilled veggies and remove the corn from the cob. Toss the veggies with a few spoonfuls of chermoula and then toss in the baby kale.

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