Harissa-Roasted Carrot and Avocado Salad
Do you ever feel like vegetables are boring? Well, if you do, I am here to show you how to make them better. I think if you show veggies a little love they are infinitely more exciting than a steak can ever be.
Here are five ways to transform your vegetables:
1. Roasting or Charring
Gone are the days of boiled brussel sprouts and steamed broccoli- that’s a recipe for sad, limp veg. Roasting or charring brings out the natural sugars in vegetables, making them taste sweeter. They also encourages caramelization, which gives nice colour and those crunchy crispy bits (my favourite!).
2. Seasonings
You really only need two things to add flavour- fat and spices. A little olive oil and salt and pepper is simple and delicious. Try spices like smoked paprika, cumin, and curry powder to ramp up the flavour, or add a little sweetness with brown sugar, maple syrup, or honey to accentuate roasted vegs’ sweet taste.
3. Acid
Finishing with a little bit of acid adds a bright pop that completes any vegetable dish. This can come in many different forms, from something as simple as a squeeze of lemon juice to a vinegar-y salsa verde. Some of my favourite things to add are pickled onions or a lemon-shallot vinaigrette. Here, I’ve gone with a mix of orange and lemon juice.
4. Crunch
Adding a textural element makes anything more exciting to eat. My favourite way to achieve this is by using toasted nuts or seeds. Toasted breadcrumbs or pomegranates are also good options!
5. Creaminess
A creamy element by way of feta cheese, a bed of yoghurt or creme fraiche, a tahini dressing, or sliced avocado makes your mouth sing. Here I’m using a savoury yoghurt base, which also tempers the spicy harissa nicely.
6. Fresh herbs
Nothing transforms a dish quite like fresh herbs. Add a handful of chopped parsley, cilantro, mint, or basil to quickly elevate your veggies. Cilantro or mint would be a greta addition here.
Harissa-Roasted Carrot and Avocado Salad
serves 4
For the Carrots:
2 lbs of carrots (I like to use rainbow colours), peeled (leave them on if you’re lazy)
2 tbsp harissa paste
2 tbsp olive oil
1 tsp red wine vinegar
1 tsp honey
1/2 tsp cumin
1/2 tsp kosher salt
1/2 orange
1/2 lemon
For the Yoghurt:
1 cup Greek yoghurt
1 tbsp olive oil
1 tsp lemon juice
1/4 tsp kosher salt
To Assemble:
micro greens, arugula, or mesclun mix
1 avocado, peeled, pitted and diced
1-2 red chilis sliced, for garnish (optional)
2 tbsp of dukkah, for garnish (optional)
For the carrots: Slice carrots in half crosswise, and lengthwise in the thicker part of the carrot. Fill a large pot 2/3 of the way with water, season with salt, add the carrots, and bring to a boil. Once water has boiled, cook carrots for 10 minutes then drain. Preheat oven to 425 F. Mix together the olive oil, harissa, honey, cumin, red wine vinegar, and salt. Place the carrots in a large baking tray, add the harissa mixture, and toss with a spatula to coat. Add the orange and lemon halves cut side down to the tray and roast in the oven for 20-25 minutes until carrots are well cooked but not mushy. Allow to cool slightly before using.
For the yoghurt: In a small bowl, mix together the yoghurt, olive oil, lemon juice, and salt until well combined.
To assemble: Spread the yoghurt on a large plate using circular motions. Pile the roasted carrots on top of the yoghurt. Top with the avocado and arugula. Using tongs, squeeze the juice form the roasted orange and lemon halves on top. Sprinkle with sliced chilis and dukkah, if using.