Fast Recipes

Smoked trout, carrot and quinoa salad with harissa dressing

If you're after a salad with spice, acidity, sweetness and smokiness, we have you covered.

By Max Adey
  • 15 mins preparation
  • 12 mins cooking
  • Serves 4
  • Print
This salad is a great lunch or dinner to have in the repertoire. It's got everything going for it: spice, acidity, nuttiness, sweetness and smokiness.


  • 200 gm (1 cup) quinoa
  • 400 gm canned chickpeas, drained and rinsed
  • 250 gm (about 2) carrots, cut into julienne on a mandolin
  • 200 gm hot-smoked trout fillets, skin removed, flaked
  • 100 gm pitted green olives
  • 1/2 Spanish onion, thinly sliced
  • 1/2 cup (firmly packed) coriander
  • 1/2 cup (firmly packed) mint
Harissa dressing
  • 100 ml extra-virgin olive oil
  • finely grated rind and juice of 1 lemon and 1 lime
  • 1/2 garlic clove, finely grated
  • 1 1/2 tsp harissa


  • 1
    Bring quinoa and 300ml water to the boil in a small saucepan, cover with a lid, reduce heat to low and cook until water is absorbed and quinoa is cooked (10-12 minutes). Transfer to a large bowl and refrigerate briefly to cool.
  • 2
    Meanwhile, for harissa dressing, whisk ingredients in a small bowl to combine and season to taste.
  • 3
    Add remaining ingredients to quinoa, drizzle with dressing, toss to combine, season to taste and serve.