Chefs' Recipes

Carrot, orange and harissa salad

It tastes as good as it looks.

By Charlie Carrington
  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
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"This is an example of a Moroccan-influenced Israeli dish," says Charlie Carrington of Colours Kitchen. "The homemade harissa is addictive and is an easy way to add punchy flavour. This is a real crowd-pleaser – it looks and tastes impressive."


  • 12 carrots
  • 1 tbsp olive oil
  • 2 cups thinly sliced rocket
  • 2 oranges, segmented and coarsely chopped
  • 2 blood oranges, segmented and coarsely chopped
Harissa dressing
  • 2 red capsicum, quartered, seeds removed
  • 4 golden shallots, halved
  • 1 head of garlic, cloves peeled
  • 1 small red chilli, halved
  • 2½ tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp ground allspice
  • Pinch of cayenne pepper


  • 1
    Preheat oven to 200°C. For harissa dressing, stir ingredients in a saucepan over low heat with ½ tsp salt until very tender, turning occasionally (1 hour). Pass through a coarse sieve, using a ladle to force it through. Alternatively, pulse in a food processor until smooth.
  • 2
    Meanwhile, thickly slice 9 of the carrots, drizzle with oil, season with salt and roast until slightly charred (35-40 minutes).
  • 3
    Transfer roasted carrot to serving plate and julienne remaining carrots. Toss rocket and julienne carrot with about half the dressing (take care not to add too much – you don't want it soggy). Top roasted carrot with orange and rocket and carrot mix, and serve with remaining harissa dressing.


Drink suggestion: A skin-contact wine, such as the 2017 Brave New Wine Sunshine & Hercules riesling, from the Great Southern. Drink suggestion by Charlie Carrington & Anna Riou-lebret.