I recently came across a ‘verbena harissa’ that sounded and looked interesting…so I read the ingredients and created a version of my own…
Look at all that green goodness! I think it worked well, I’m thoroughly enjoying eating it anyway.. My experimental recipe is below.
Yesterday I reheated some leftover roasted vegetables from our Sunday lunch, added some freekeh..
..then spooned over lots of my green concoction and drizzled with tahini..
OMG! Heavenly!! There literally aren’t the words to tell you how good it was!
So, back to my ‘green harissa’..
Frozen spinach, 6-7 cubes, defrosted & drained
Frozen peas, defrosted & drained
Coriander, small bunch
Dried parsley, 1 tbsp
Dried lemon verbena, 2 big pinches
Preserved lemon, 1 washed & finely chopped
Garlic, 1-2 cloves depending on size peeled
Spices: equal amounts of cumin, coriander & caraway seeds and star anise, toasted, cooled and ground, then 2-3 tsp added to the mix, you can store any leftovers for future and other uses
Aleppo chilli flakes, 1-2 tbsp depending on taste
Pinch of salt
Vegetable OR rapeseed oil, 2-3 tbsp
Lemon juice, 1-2 tbsp as required
Method
Except for the peas, put everything into a blender and process it to a consistency you like
Remove from the blender and stir the peas in gently by hand
Spoon into a jar and store in the fridge overnight for the flavour to develop
To use: remove from the fridge an hour before use, stir well and use at will!
What do you think? I hope you think it looks as interesting as it tastes..I’m sharing this with everyone at this week’s Fiesta Friday, co hosted this week by Margy and Anugya..
The green harissa sounds fabulous, Elaine!
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Thank you ☺☺☺
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Thank you for letting me know about verbena harissa, now I can make a version of my own!
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I think it could probably take more of the actual verbena, definitely worth experimenting 🙂
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Looking forward to experimenting with it! 🙂
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It looks green and delicious ☺
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Thank you ☺
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Lovely Elaine and I really like the texture from blitzing everything and then adding the peas whole 😄
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Thank you 😀 yes, I wanted to be able to actually taste the peas not have them just blitzed into the rest of it x
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Looks really good!
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Thank you 🙂
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This sounds divine!. I don’t think I’ve ever had lemon verbena before, but it sounds like it would pair perfect with spinach.
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It does work well! And exactly like you said about your soup, isn’t it fun to take a list of ingredients from a shop bought product and see what you can produce?
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Yes, it is!
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Super creative, as usual! And what a nice touch to add those pinches of lemon verbena (wink, wink)
😉
Love the fact you added the peas whole at the end – a beautiful touch of finesse!
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Thank you ☺☺☺ I think there’s going to be lemon verbena in everything for the next year!!!
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I hear you! (wink, wink).. I might have to wing a few recipes using it…. HA!
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Ha ha ha ha ha 🤣🤣🤣🤣
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It looks as interesting as it reads. 😎
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Thank you 🙂
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Pingback: A ‘green harissa’ feast.. — foodbod – bgkskalata1org
I remember seeing this on instagram and meant to come and take a look – what a fun idea, and a great way to perk up leftovers.
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Thank you 😀😀
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This one of the dishes that I like the most! Thanks for being at FF this week, I am pretty sure all the folks will love it!
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Thank you so much, I hope you’ve enjoyed co hosting xx
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Wow, what a delicious feast. I love the idea of a green harissa especially with the lemon verbena, inspired 🙂
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Thank you, Sarah 😀😀
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That looks tart and savory and absolutely delicious!
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Thank you 😀😀
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This sounds so good! I’ve only ever made standard red harissa – I’m going to give this a try. I love your use of freezer ingredients too, frozen spinach is such a great ingredient
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It is! Thank you so much, I hope you like it 🙂
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