Spiced Moroccan Salad

1. 1

   Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk.

2. 2

   Stir in the chopped cilantro, mint and a grinding of pepper.

3. 3

   Taste and adjust to your taste, adding a little more lime or harissa if wished.

4. 4

   Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured.

5. 5

   Tip onto kitchen paper to drain, season and set aside.

6. 6

   Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves.

7. 7

   Put the lettuce into a large bowl and scatter over the almonds, scallions, olives and remaining cilantro leaves.

8. 8

   Give the dressing a quick whisk then drizzle over the salad.

* Per serving · 4 servings · Values may vary.