Anolon Academy

Harissa roasted baby carrots with almonds, fennel, pomegranate, radish and tahini yoghurt 

By Tom Walton

This salad is the food I love to eat and share.
Depending on how many guests, simply adjust quantities to serve this as either a starter, vegetarian main course or side dish along side perhaps spiced couscous to accompany slow roast lamb shoulder or grilled chicken, marinated with yogurt, ras el hanout and lime.


  • 2 bunch baby carrots, washed and stalks trimmed
  • 2 tbsp harissa paste, home made or store brought
  • 5 tbsp extra virgin olive oil
  • 1 bulb medium fennel
  • 3 radishes
  • ¼ cup almonds, lightly roasted & crushed
  • ¼ bunch mint, picked and washed
  • ¼ bunch parsley, picked and washed
  • 1 tbsp sherry vinegar
  • 1/3 cup tahini
  • 1 cup natural yogurt
  • 1 clove garlic, crushed
  • juice ½ lemon
  • Salt


Begin the salad by roasting the carrots; preheat the oven to 190°C.
In a roasting tray combine the carrots with the harissa, olive oil and a little salt. (no pepper is needed in this salad as the harissa offers enough heat, spice and fragrance)

Roast the carrots for 20 minutes or until they are tender. Remove the carrots to a plate and reserve the oil to dress the salad later.

Cut the fennel in half length-ways, then finely slice with a knife or mandolin about 2mm thick and place in a mixing bowl.

Thinly slice the radishes into rounds and add to the fennel along with the mint, parsley and almonds. In a separate small bowl, mix together the tahini yogurt, garlic, lemon and a little salt. Mix well to combine. 

Add the carrots and dress with the reserved roasting oil and sherry vinegar. Season and gently toss the salad to combine well. 

To serve, spread some tahini yogurt among plates and place the salad over the top, letting it fall and sit naturally.

Serves 4 as a starter, 2 as a main course, or 6 as a side dish to a shared meal.