Veggie Roast And Tuna Salad

Salad Dressing:

• 2 teaspoons tahini
• 1 ½ teaspoons harissa paste
• 1 ½ teaspoons pomegranate molasses
• 1 tablespoon brine, from pickled olives
• salt, as needed

Salad Ingredients:

• 1 cup tuna (200 g), canned
• 1 red bell pepper, cubed
• 2 ½ cups brussels sprouts (250 g), cut into halves
• 1 tablespoon olive oil
• 1 tablespoon Za’atar spice mix
• 2 teaspoons balsamic vinegar
• salt, to taste

For Garnish:

• 1 handful fresh parsley
• 2 teaspoons Za’atar
• 2 teaspoons balsamic vinegar
• 1 teaspoon red chili flakes
• 2 cloves garlic, cut into thin slivers
• 1 shallot, sliced thin
• 2 teaspoons caper
• 1 tablespoon olive oil
• ¾ cup bread croutons, toasted, dressed with extra virgin olive oil and a pinch of salt