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  • Writer's pictureHolly Nelstrop

Harissa Carrots with Pistachio Dukkah

This is a super easy salad to make which is beautiful to look at as well as to eat. Pistachio Dukkah may sound fancy but really its just toasted nuts, seeds and spices which you then crush a little. I also add coconut just because it's another delicious flavour so why not! You can make a larger portion and store in a jar to top other salads and dishes with.

Harissa Carrots with Pistachio Dukkah

Serves 4 as a side


For the Salad:

x4 large carrots, peeled

x2 tbsp Rose Harissa

Salt and pepper

x1 pomegranate, seeds removed *see tip at bottom

For the Dukkah:

1tsp coriander seeds

1/2tsp cumin seeds

30g pistachios, shelled

1 tbsp sesame seeds

1 tbsp desiccated coconut


Pre-heat the oven to 180C. Chop the carrots into thin rounds and place onto a baking tray. Mix with the rose harissa, salt and black pepper and roast for 20-25minutes. I like mine to still have a little bite but you may want them a bit softer.

Place all the Dukkah ingredients into a frying pan and toast lightly. This will take around 5 minutes over a medium/high heat. Keep stirring and watching to check nothing burns. Leave to cool slightly.

Pour the Dukkah into a food processor and blend until the nuts are slightly chopped - you want to keep a little crunch rather then create a powder. If you don't have a food processor, carefully pour onto a chopping board and roughly chop.

Once the carrots are cooked, tip into a serving bowl and sprinkle the Dukkah over the top. Finish by sprinkling over the pomegranate seeds. Can be enjoyed hot or cold.

*Top Tip

To remove pomegranate seeds some people cut them in half and bash them with a rolling pin. Fun, but you may loose lots of the juice! Instead, I score the skin around the edge and gently prise it open. I then half fill a large bowl with water and gently massage the seeds out - the seeds sink and any white pith floats! Scoop off the pith and drain the seeds ready to use.

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