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Charred Carrot Salad with Harissa Walnuts


Charred Carrot Salad with Harissa Walnuts

This salad is a nice addition to a BBQ - not only is it charred on the grill as one of the final steps, but its vibrant color adds some cheer to the browns of any usual BBQ. It is also jam-packed with flavor.


This is not a recipe for one but rather one for six people, however I liked it so much that I felt that I needed to add it here. It was inspired by a dish I had on a recent weekend away and tried to recreate at home.



8 carrots, peeled and halved lengthwise

1/2 cup walnuts, crushed to rubble

2 Tbsps olive oil

1 Tbsp rose Harissa

1/2 tsp cumin powder

Salt to taste


Place the carrots in a steamer basket over boiling water.


Cover and steam for ten minutes. Remove from the steamer and shock in an ice bath to stop further cooking. The carrots should be tender, but not soft.


Drain the carrots and pat dry. Toss them in a dressing made from the olive oil, cumin and some salt. Set aside until needed.


Mix the rose Harissa with the walnuts and set aside until needed.


When you are grilling the meat for your BBQ, place the dressed carrots on the grill for a minute or two until lightly charred. Place back in the plate where they were marinating in the cumin dressing and toss once quickly to absorb any remaining dressing. Top with the Harissa-walnut mixture. I had rose petals so I added those for ambiance and color, but they are not a necessary ingredient.


Toss well and serve with grilled pork or chicken.

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