Three Healthy Recipes You Can Shop Directly From Harris Farm

Katie Fowler
by Katie Fowler

Harper and Harley

Have you ever wished you didn't have to constantly think of new and exciting meal ideas and that you could just buy everything you needed all in one place? Well, now you can, and the answer has been hiding at your local Harris Farm all along. Their online recipes page is brimming with healthy and delicious ideas with the best part being that you can shop every ingredient straight from the source—and have them delivered to you door. And in case you already have some of the items in your pantry, you can also pick and choose what you need with the click of a button (and so you won't accidentally double up on all those spices—why do we all have four bottles of cinnamon?). We rounded up three of our favourite vegetarian meals you can buy, prepare, and eat quicker than you can say falafel.

Keep scrolling for the recipes.

Falafel Salad with Cashew Turmeric Dressing

Serves 4 (makes 20 falafel)


Ingredients for Falafel

250g raw, dried chickpeas

½ onion

1 clove of garlic

1 tbsp. finely chopped parsley

2 tbsp. finely chopped fresh coriander

¼ tsp. cayenne pepper

1 tsp. ground cumin

1 tsp. ground coriander

½ tsp. ground cardamom

½ tsp. baking powder

1 ½ tbsp. plain flour

3 tbsp. water

½ tsp. salt

½ cup sesame seeds, for coating

Olive oil, for frying


Ingredients for Salad

½ bunch English spinach

½ bunch lettuce

½ red onion, thinly sliced


Ingredients for Cashew Turmeric Dressing

1 cup raw cashews

1 knob of raw turmeric

½ tsp dried ground turmeric

2 tbsp olive oil

salt and pepper

½ cup boiling water



1. To make the dressing, soak cashews in a bowl of water for at least 4 hours. Drain cashews and place in a food processor. Finely grate raw turmeric into processor over cashews, then add the dried turmeric and olive oil. Season with salt and pepper. Once you start blending, pour in the boiling water. This will create a smoother mixture. Set aside until serving.

2. Meanwhile, make falafel, soak chickpeas overnight or for at least 8 hours in a bowl of water (they will double in size). Drain chickpeas and place in a food processor.

3. Add all remaining ingredients for falafel, excluding the plain flour, baking powder and sesame seeds. Blend for 4-5 minutes or until mixture has a finely chopped texture (don't make it paste-like, it still needs to maintain some texture).

4. Remove mixture from food processor and place in a bowl. Add baking powder, flour, water, salt, and water, then mix well with your hands. Cover mixture and place in fridge for 1 hour.

5. Remove falafel mixture from fridge and heat olive oil in a medium saucepan over a medium heat. You only need the oil to come 6cm up the sides of the pan. Heat on a medium heat. Do not let it smoke.

7. To create falafels, use wet hands and a tablespoon to press mixture into your hands. Try aim for enough mixture that will be the size of an apricot. Press mixture really well with your hands and place onto the sesame seeds, flipping over to cover both sides, and smoothing out the edges. Repeat to make 20 falafel.

8. Fry falafel for 5 minutes or until golden brown. Remove and place onto paper towel to drain off excess oil. In a bowl or on a salad board, arrange the salad greens, onion, and falafel, then serve with cashew turmeric dressing.

Buy all ingredients for this dish here.


Pomegranate Black Rice Salad

Serves 4-6



1 cup black rice

1 cup currants

1 pomegranate, cut in half, seeds separated

½ cup slivered almonds

2 cups mache lettuce

½ cup dill, chopped

½ cup parsley, chopped

¼ cup chives, chopped

1 tbsp. pomegranate molasses

2 tbsp. olive oil

salt and pepper



1. Prepare rice by following the instructions on the packet. Bring to the boil, then reduce to a very low heat and cook for 25 minutes covered with a lid. Turn off heat and allow rice to sit for another 10 minutes. Rinse rice in cool water so that it easily separates and will be ready to place into the salad bowl.

2. In a large bowl, add currants, pomegranate seeds, almonds, mache lettuce, chopped herbs, and rice. Combine all these ingredients really well.

3. To make the dressing, place pomegranate molasses and olive oil, in a small bowl. Season with salt and pepper, then use a whisk to work the mixture until combined. Top the salad with dressing and serve.

Buy all ingredients for this dish here.

Whole Roast Spiced Cauliflower

Serves 4-6



1 whole medium head of cauliflower

250g plain or Greek yoghurt

juice of ½ a large lemon

1 tbsp. olive oil

1 tsp. salt

1½ tsp. ground smoked paprika

1½ tsp. ground turmeric

1 tsp. garam masala

1 tsp. ground ginger

1 tsp. garlic powder

½ tsp. ground cinnamon

½ tsp. chilli powder


1. Preheat oven to 200°C. Line a large roasting pan with baking paper. Remove and discard any outer leaves from cauliflower, then wash and dry well.

2. Cut off any excess stem at the base of cauliflower so it stands upright. Place in roasting pan.

3. Combine all remaining ingredients together, then spoon mixture onto cauliflower, using spoon or a brush to spread it out all over, making sure to cover the sides.

4. Roast for 1 hour to 1 hour and 20 minutes, or until cauliflower is soft and cooked through and the outer layer is nicely browned and dry. This depends on the size of the cauliflower, so use a sharp thin knife to test it by piercing through the centre of the cauliflower; it should be soft without much resistance.

Tip: If the cauliflower is browning too fast, you can cover it loosely with foil.

Buy all ingredients for this dish here.

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