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Honey Harissa Carrots on a white plater with baby carrots on the side.
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5 from 1 vote

Honey Harissa Carrots

These Honey and Harissa Carrots are colourful, spicy and completely addictive, the perfect winter salad to serve alongside your roast dinner or at a barbecue.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: Tunisian
Keyword: Intermediate, vegetarian
Difficulty: Capable Cooks
Diet: Gluten free, nut free
Servings: 4 as a side
Calories: 313kcal
Author: Anastasia Papapetros

Equipment

  • Salad Spinner

Ingredients

For the roasted carrots

  • 500 grams baby/Dutch carrots (2 bunches approx. 18 oz)
  • 1 tablespoon Harissa paste
  • 4 tablesposon olive oil
  • 3 tablespoons honey (or maple syrup)
  • Sea salt and cracked black pepper

For the salad

  • 80 grams baby spinach leaves
  • 40 grams feta (aproximately ¼ cup crumbled feta)

For the dressing

  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1 teaspoon honey
Metric - Imperial

Instructions

  • Preheat the oven to 180°C/360°C. Line a roasting tray with baking paper.
  • Trim your carrots then scrub well in a colander under cold running water to remove any dirt. Place in your roasting tray.
    500 grams baby/Dutch carrots
  • In your tray with the carrots add the Harissa, olive oil, honey and season with salt and pepper. Mix well until the carrots are well coated. Place in the middle section of your oven and roast the carrots until soft and golden (approximately 30 minutes), turning them halfway through.
    1 tablespoon Harissa paste, 4 tablesposon olive oil, 3 tablespoons honey, Sea salt and cracked black pepper
  • Wash your baby spinach and discard any wilted or damaged leaves, either pat the leaves dry or spin dry with a salad spinner to remove excess water.
    80 grams baby spinach leaves
  • Place all your dressing ingredients in a glass jar and shake until emulsified.
    2 tablespoons olive oil, 4 tablespoons lemon juice, 1 teaspoon honey, Sea salt and cracked black pepper
  • Arrange the dry spinach leaves on a salad platter, top it with the roasted, pour over the dressing then add the crumbled feta.
    40 grams feta
  • As a final flourish, you could also drizzle with some honey and garnish with some chopped fresh parsley. Serve and enjoy!

Nutrition

Serving: 4g | Calories: 313kcal | Carbohydrates: 25g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 277mg | Potassium: 471mg | Fiber: 4g | Sugar: 17g | Vitamin A: 19181IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 2mg