Recipe... Lucia's Roasted Harissa Carrot Salad

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Roasted Harissa Carrot Salad served on the Bump Platter designed by Stephanie James-Manttan.

An Adelaide institution, Lucia’s Fine Foods has been providing South Australians with Authentic Southern Italian cuisine for over 60 years, with a focus on high quality ingredients and championing local producers.

The kind folk at Lucia’s share with us a version of their much-loved Roasted Carrot Salad, lightly spiced with harissa.

Photos by Vanessa Heath.

DISCOVER THE RECIPE

Roasted Harissa Carrot Salad by Lucia’s Fine Foods.

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2 x bunches of carrots with stalks

2 x medium preserved lemons (rind only)

140g harissa

300g sheep milk yoghurt (strained)

1 x bunch fresh mint

100g slithered pistachios 

50ml extra virgin olive oil 

1 x tsp pink peppercorns 

Salt to taste

Preheat oven to 220˚c.

Place youghurt in muslin cloth or a fine sieve, leave to strain over a bowl in the refrigerator for 2 hours.

Trim the carrot stalks leaving around 2cm remaining, scrub the carrots ensuring no soil is trapped in the remaining stalk. Cut in half length ways and arrange cut side down on a baking tray allowing space in between each piece. Drizzle with oil and sprinkle with salt, roast for 20-30 minutes or until golden.

Slice skin of preserved lemon into long fine strips, discarding the flesh and seeds.

Mix the harissa with the remaining olive oil, toss the warm carrots through the mix coating them evenly. Add the sliced lemon reserving some for garnishing.

Arrange the carrots on a platter layering them with fresh mint, pink peppercorns and quenelles of yoghurt.

Finish the salad with remaining mint, yoghurt, lemon, peppercorns and pistachios. Drizzle with olive oil to serve.

An Adelaide Institution! Lucia’s Fine Foods has been serving South Australians from the Adelaide Central Market for over 60 years!