Harissa roasted carrot and fennel salad, with blood orange dressing

A delicious colourful salad, the sweetness of the roasted veg’ balanced by the acidity of the pickled fennel and a citrusy blood orange dressing. You can also use mandarin or tangerine!

4 purple carrots (also called rainbow carrots, but don’t worry, the basic orange ones will do too!)
1 bulb of fennel

For the Marinade:
1 tbsp olive oil
1tsp thyme honey (or other honey)
1 tsp harissa paste
juice of half a lemon

For the Salad Dressing:
juice of 2 blood oranges
2 tbsp olive oil
salt

For the Pickled Veg:
100 ml apple cider vinegar
50 g sugar

View the full recipe at My Nomad Cuisine →