INGREDIENTS
250 g
Broccoli* (i used tenderstem)
1
Coriander or mint, fresh
2
Parsnips (about 500 g / 1 lb), medium
2 tbsp
Pomegranate seeds
1 handful
Quick-pickled onion strands or 1 spring onion / scallion
2 tsp
Harissa paste
1 tbsp
Lemon juice
10
Olives, large
200 g
Couscous
1 tbsp
Nutritional yeast
1 tsp
Paprika, smoked
1
Salt and black pepper
30 milliliters
Oil
2 tbsp
Almond flakes or chopped almonds