Whole roasted carrots with harissa, chickpeas, preserved lemon, fresh herbs, and yoghurt dressing. North Africa's most vivid and comforting salad.
Toss whole peeled carrots with harissa, olive oil, cumin, salt. Roast 200°C for 35 minutes until deeply caramelised and beginning to char at edges.
Add drained chickpeas to carrot tray for the last 15 minutes. They absorb the harissa-carrot juices and develop crispy edges.
Stir tahini and preserved lemon through yoghurt. The preserved lemon replaces salt — use it generously.
Spread yoghurt over platter. Arrange whole carrots and chickpeas over the top. Scatter fresh herbs generously. Drizzle more harissa oil.