📝 About This Recipe
This vibrant salad transforms humble root vegetables into a North African-inspired masterpiece, balancing the natural sweetness of caramelized carrots with the fiery depth of Tunisian harissa. Toasted cumin seeds provide an earthy aromatic backbone, while a cooling lemon-tahini drizzle and fresh mint create a symphony of contrasting temperatures and textures. It is a sophisticated, nutrient-dense dish that works beautifully as a standout side or a hearty plant-based centerpiece.
🥗 Ingredients
The Roasted Vegetables
- 2 pounds Rainbow or standard carrots (scrubbed, peeled, and sliced diagonally into 1-inch chunks)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1.5 teaspoons Cumin seeds (whole seeds for maximum aroma)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Harissa Glaze
- 2 tablespoons Harissa paste (adjust based on desired heat level)
- 1 tablespoon Honey or Maple syrup (to balance the spice)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 cloves Garlic (finely minced or grated)
The Dressing and Base
- 1/4 cup Tahini (well-stirred)
- 1/2 cup Greek yogurt (full fat preferred; omit for vegan option)
- 1 teaspoon Lemon zest (from 1 organic lemon)
- 2-3 tablespoons Warm water (to thin the dressing)
Garnish and Crunch
- 1/4 cup Fresh mint leaves (torn or roughly chopped)
- 1/4 cup Fresh cilantro (tender stems and leaves)
- 1/3 cup Pistachios (shelled and roughly chopped)
- 1/2 cup Feta cheese (crumbled)
- 1/4 cup Pomegranate arils (optional, for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position an oven rack in the center to ensure even caramelization.
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2
In a small dry skillet over medium heat, toast the cumin seeds for 1-2 minutes until they become fragrant and slightly darker. Immediately remove from heat to prevent burning.
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3
Place the prepared carrots on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with the toasted cumin seeds, salt, and pepper. Toss thoroughly with your hands to coat every piece.
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4
Spread the carrots in a single layer, ensuring they aren't crowded. Roast for 20-25 minutes, tossing halfway through, until they are tender and showing charred, golden-brown edges.
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5
While the carrots roast, whisk together the harissa paste, honey, 1 tablespoon of lemon juice, and minced garlic in a small bowl to create the glaze.
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6
Remove the carrots from the oven and, while still hot on the tray, pour the harissa glaze over them. Toss gently with a spatula until the carrots are glossy and well-coated.
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7
Return the glazed carrots to the oven for an additional 5 minutes. This allows the sugars in the honey and harissa to caramelize and stick to the vegetables.
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8
In a separate medium bowl, prepare the creamy base by whisking the tahini, Greek yogurt, lemon zest, and a pinch of salt. Add warm water one tablespoon at a time until it reaches a thick but pourable consistency.
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9
To assemble, spread the yogurt-tahini mixture across the bottom of a large, shallow serving platter using the back of a spoon to create 'swirls'.
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10
Heap the warm, roasted harissa carrots over the creamy base.
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11
Scatter the crumbled feta and chopped pistachios over the top for saltiness and crunch.
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12
Finish by generously garnishing with the fresh mint, cilantro, and pomegranate arils if using. Serve immediately while the carrots are still warm.
💡 Chef's Tips
For the best texture, ensure carrots are cut into uniform sizes so they roast at the same rate. If your harissa is exceptionally spicy, start with half the amount and taste before adding more to the glaze. Don't skip toasting the cumin seeds; this step releases essential oils that provide a much deeper flavor than pre-ground cumin. To make this vegan, replace the Greek yogurt with a dairy-free almond yogurt or simply use more tahini and lemon juice. If the carrots seem dry, a final drizzle of extra virgin olive oil just before serving adds a luxurious mouthfeel.
🍽️ Serving Suggestions
Pair with grilled lamb chops or roasted chicken for a complete Mediterranean feast. Serve alongside warm, fluffy pita bread or sourdough to soak up the extra tahini dressing. A crisp, chilled Rosé or a light Pinot Noir complements the spicy and earthy notes perfectly. Add a side of herb-flecked couscous or quinoa to turn this salad into a more substantial grain bowl. Top with a soft-boiled egg for a sophisticated brunch or light lunch option.