Carrot Salad with Harissa and Dukkah

, from Issue #77. March, 2018
Photography by Manja Wachsmuth.
Carrot Salad with Harissa and Dukkah

I love a good carrot salad and this one has spicy harissa, fresh herbs and a gorgeous nutty dukkah over the top.

Serves: 6


2 large bunches baby carrots, peeled or scrubbed and stems trimmed
olive oil
purchased Moroccan seasoning
sea salt
thick plain yoghurt
1 small red onion, very thinly sliced
purchased dukkah, for serving
coriander, for serving


Preheat the oven to 180°C fan bake.

Place the carrots on a large shallow baking tray and toss with oil, then sprinkle generously with Moroccan seasoning and salt.

Roast until just tender when pierced with a skewer. Cool.

To assemble: Spread a good layer of yoghurt on a large platter and swirl through dollops of harissa. Top with the carrots and red onion, then a sprinkling of dukkah and the coriander. Serves 6.