Moroccan Salad Recipe

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the halved tomatoes, bell pepper strips, eggplant cubes and carrot coins.

Toss the vegetables with 3 tbs extra-virgin olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet, leaving space so they roast rather than steam.

Roast for 22–28 minutes, rotating the pan once halfway through, until the vegetables are tender, edges are caramelized and tomatoes have softened. Remove from oven and let cool to warm (about 10 minutes). If the eggplant absorbed excessive oil, blot lightly with a paper towel.

Taste and adjust seasoning with a pinch more salt or pepper if needed. Set aside to assemble.

Place 1.5 cups cooked chickpeas, 3 tbs tahini, 2 tbs fresh lemon juice, 1 garlic clove, 1 tsp ground cumin and 1/2 tsp salt in a food processor.

Process until smooth, scraping down the sides as needed. With the motor running, add 2 tbs water (or reserved chickpea liquid) in a steady stream to reach a creamy consistency. Stop and taste; adjust lemon, salt or garlic.

Transfer hummus to a small bowl and drizzle with 1 tsp extra-virgin olive oil. Cover and keep at room temperature until assembly.

Place 1/2 cup fine bulgur in a medium bowl. Pour 3/4 cup boiling water over the bulgur, cover and let sit for 10–12 minutes until liquid is absorbed and bulgur is tender. If excess liquid remains, drain any extra and fluff with a fork. Let cool slightly.

Add the cooled bulgur to a mixing bowl with 1 diced tomato, 1/2 cup diced cucumber, 1.25 cups chopped flat-leaf parsley and 1/4 cup chopped mint.

Whisk together 2 tbs lemon juice, 2 tbs extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp ground black pepper. Pour dressing over the bulgur-herb mixture and toss gently to combine. Taste and adjust seasoning. Chill briefly if desired (10–15 minutes) to let flavors meld.

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice and 1 tsp pomegranate molasses (if using). Season with a pinch of sea salt and set aside.

On a large shallow serving platter or individual plates, spread a 1/4–1/3 cup smear of hummus as a base for each portion (or a single larger smear). Arrange warmed roasted vegetables over and beside the hummus in an attractive medley: tomatoes, peppers, eggplant and carrots.

Spoon the tabouleh alongside the roasted vegetables. Drizzle the reserved dressing over the vegetables and tabouleh. Sprinkle toasted pine nuts or chopped almonds and the chopped parsley leaves over the whole salad. Finish with a light pinch of sea salt to taste and an optional extra drizzle of olive oil or pomegranate molasses for brightness.

Serve immediately while vegetables are still slightly warm, or at room temperature. Leftovers keep refrigerated in separate containers (hummus, roasted vegetables and tabouleh) for up to 3 days; bring roasted vegetables to room temperature before serving.