Ingredients per serving


Prepare Creamy Harissa Dressing

Prepare Seasoned Carrots

  • Olive oil 60.0 ml
  • Tri-coloured carrots, peeled, small dice 675.0 g
  • Dukkah seasoning 6.0 g

Finish the Salad

  • Kohlrabi, small dice, roasted 1.1 kg
  • Garlic, minced 17.0 g
  • Parsley, minced 8.0 g
  • Chickpeas, fried 300.0 g
  • Seasoned carrots, prepared 675.0 g
  • Creamy Harissa Dressing, prepared 450.0 ml
  • Dukkah seasoning 9.0 g

Roasted root vegetables are combined with garlic and toasted dukkah and a creamy harissa dressing. Topped with crispy fried chickpeas for added crunch.



  1. Prepare Creamy Harissa Dressing

    • Mix ingredients and whisk to combine.
  2. Prepare Seasoned Carrots

    • Combine ingredients and toss until carrots are well coated. Roast in oven at 200°C until tender.
  3. Finish the Salad

    • Combine all ingredients except chickpeas and gently mix.
    • Garnish with fried chickpeas.
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