Moroccan Carrot Salad with Harissa & Preserved Lemon
This rainbow-bright entrée salad is perfectly balanced—it's creamy-crunchy, spicy-cool, and mouthwateringly flavorful.
Ingredients
- 2 lb Carrots baby, or cut into bite sized pieces
- 1 large Red Onion sliced
- 10 whole Peeled Garlic Cloves I live in a world where there’s never too much garlic. Use your best judgement here
- ½-2/3 jar TJ's Harissa thinned with about ¼ C Olive Oil
- 1 ½ teaspoon Ground Cumin
- 1 tablespoon Granulated Sugar optional, helps with caramelizing process
- Salt and Pepper to taste
- 4 oz Crumbled Feta
- 1 tablespoon Preserved Lemon finely chopped
- 1 handful Arugula
- ¼ C Pickled Red Onions
- 1 dollop Tzatziki for each plate
- 4 pinches TJ's Dukkah
- 3 tablespoon Cornbread Bread Crumbs (optional)
Instructions
- Preheat oven to 425F. In a large bowl, toss carrots, red onions, garlic cloves, olive oil-thinned harissa, cumin, sugar, salt and pepper.Spread on a non-stick rimmed baking sheet in a single layer, giving as much space between the veggies as possible so they can roast instead of steam.2 lb Carrots, 1 large Red Onion, 10 whole Peeled Garlic Cloves, ½-2/3 jar TJ's Harissa, 1 ½ teaspoon Ground Cumin, 1 tablespoon Granulated Sugar, Salt and Pepper
- Roast for approximately 40 minutes, or until vegetables are fork tender.Optional: Hubby likes things on the burnier end of the spectrum, so I added an extra 4 mins at the end of baking time under the broiler to get that nice char flavor on some of the wayward pieces of onion and the exposed parts of the carrots. If this is not in your flavor wheelhouse, stop when the veggies are the color and texture YOU like them!
- To plate, spread dollop of tzatziki on bottom of plate. Pile high with roasted carrots, onions and garlic. Top with:Crumbled Feta (Goat would also be nice here, or even some fried up halloumi)A handful of Arugula (I’m growing it from seed, and it’s SO EASY AND CHEAP)Chopped Preserved Lemons (easy to make, and so very flavorful. These will forever be another staple in my fridge. Not necessary, but definitely an upgrade)Pickled Red Onions (I make these all the time and they always live in my fridge. I recommend you do the same. They’re SO EASY and add so much flavor to tacos, salads, chili, sandwiches, and basically anything else you want a vinegar-y punch on. Seriously. Make pickled red onions as soon as you’re done reading this.)Hefty two pinches TJ’s Dukkah Mix (a lovely mix of seeds, nuts and coriander… don’t fret if you don’t have it! Sub in some chopped or sliced nuts - almonds, pistachios and cashews would all be awesome, I do believe)Cornbread Bread Crumbs ( Totally optional! I had some leftover pieces of cornbread from chili night a few nights ago, and hadn’t determined any use for them. I crumbled them up while the veggies were cooking and sauteed them in a pan with some olive oil, salt, pepper, and our personal favorite, TJ’s Ghost Pepper to make some spicy breadcrumbs. If you have some bread that’s going stale and needs using, I always recommend making breadcrumbs! They’re awesome on salads like this, on pasta for some extra crunch, or even just to keep on hand for a week or so to make fish cakes or meatloaf. Flavor them how you wish - garlic, paprika, oregano, chili flakes, anything - the spice cabinet is your playground! The cornbread was an especially fun, smoky addition to the plate though, because I made it with bacon fat. That extra layer of flavor was so dang YUM. Y’all are saving your bacon fat, right?!? Because start if you’re not. It’s a flavor powerhouse, it keeps at room temp for up to 6 months in a mason jar, and it uses up something that would otherwise go to waste. Excuse my rambling. I just get so dang excited.)4 oz Crumbled Feta, 1 tablespoon Preserved Lemon, 1 handful Arugula, ¼ C Pickled Red Onions, 1 dollop Tzatziki, 4 pinches TJ's Dukkah, 3 tablespoon Cornbread Bread Crumbs
Notes
To make cornbread breadcrumbs, crumble up a piece of cornbread. Season with salt, pepper, chili flakes (optional) and toast in a skillet over medium heat (add oil or bacon fat if you like) until crisp.
Optional Variations & Dietary Adaptations
- Dairy-Free - You can use vegan tzatziki/yogurt and tofu “feta” to make this a dairy-free and vegan-friendly dinner.
- Nut-Free - Can’t do nuts? Swap out the dukkah for sunflower seeds, hemp hearts, and/or sesame seeds.
- Gluten-Free - Feel free to omit the cornbread crumbs, or use your favorite gluten-free cornbread to make them. You can also use regular gluten-free breadcrumbs if you prefer.
- Add Fresh Herbs - Fresh mint and fresh cilantro are both welcome.
- Adjust the Heat - Spending on how you feel about spicy foods, you may want to dial the heat up or down. You can use more or less harissa than what is called for—this will also be dependent on how spicy your particular brand of harissa is.
- Leave plenty of room between the veggies—you may want to use a second sheet pan if the veggies look too crowded. When there is ample airflow around the veggies, they can caramelize and brown. When they’re crowded, they end up steaming instead.
- Line the sheet pan with parchment paper or foil for easy cleanup.
- Reduce food waste.
- If you ever have stale bread that needs using, I always recommend making breadcrumbs! They’re awesome on salads like this, on pasta for some extra crunch, or even just to keep on hand for a week or so to make salmon sweet potato cakes or meatloaf. Flavor them how you wish—garlic, paprika, oregano, chili flakes, etc. The spice cabinet is your playground!
- If your carrots come with greens attached, use them to make pesto.
- Save carrot, onion, and garlic scraps for making no-waste veggie or bone broth.
- Y’all are saving your bacon fat, right?!? Because start if you’re not. It’s a flavor powerhouse, it keeps at room temp for up to 6 months in a mason jar, and it uses up something that would otherwise go to waste. If you’ve got some on hand, use it to fry up your cornbread crumbles. 😋
Nutrition
Calories: 206kcalCarbohydrates: 32gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 479mgPotassium: 840mgFiber: 7gSugar: 17gVitamin A: 38127IUVitamin C: 18mgCalcium: 240mgIron: 1mg
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