Zahlouk and Pale Courgette and Cauliflower Salad

Name: Zahlouk and Pale Courgette and Cauliflower Salad
Cuisine: Moroccan
Ingredients: 3 large aubergines (eggplant), peeled and cubed; 3-4 large tomatoes, peeled and chopped to a pulp; 3 large aubergines (eggplant), peeled and cubed; 5 ml/1 tsp cumin seeds, roasted and ground; small bunch of flat leaf parsley, chopped; juice of 1 lemon; scant 5 ml/1 tsp harissa; 60 ml/4 tbsp olive oil or argan oil; 60 ml/4 tbsp olive oil or argan oil; 5 ml/1 tsp sugar; 3-4 garlic cloves, crushed; small bunch of parsley, finely chopped; salt and ground black pepper; 60 ml/4 tbsp olive oil; 2-3 garlic cloves, crushed; 2-3 small courgettes (zucchini), thickly sliced; 2-3 small courgettes (zucchini), thickly sliced; salt; 1 cauliflower, broken into florets; 5 ml/1 tsp paprika, to serve; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

Zahlouk is a delicious, spicy aubergine and tomato salad that can be made with olive oil or argan oil, which is pressed from the nut found inside the fruit of the argan tree indigenous to the Souss region of Morocco. I often serve zahlouk as an appetizer, with lots of bread to scoop it up, but it also sits beautifully in a mezze spread. Cauliflower and courgettes are a popular combination in Morocco; served in salads, grilled on skewers, and added to couscous and tagines.

Ingredients

Africa
Morocco
Starter
Vegan
Gluten-free

Ingredients

Method