Harissa Roasted Carrot Salad

Instrucciones

1. 1

   Place an oven rack in the center position and preheat the oven to 220°C (425°F). Line a large rimmed sheet pan with parchment.

   ✓ Punto de control: The oven has fully reached 220°C (425°F), and the sheet pan is ready.
2. 2

   Peel Carrots and cut it on a sharp diagonal into 2 cm pieces. Drain Cooked Chickpeas thoroughly, rinse, and pat very dry with a clean towel. Dry chickpeas roast more crisp and prevent the harissa coating from becoming watery.

   ✓ Punto de control: Carrots are evenly sized, and the chickpeas feel dry rather than slick.

   💡 Consejo del chef: Keep the carrot pieces similar in size so thin edges do not burn before the centers become tender.
3. 3

   In a small bowl, whisk Harissa Paste, 30 ml of Extra-Virgin Olive Oil, Ground Cumin, and half of Kosher Salt. Add the carrots and chickpeas to the prepared sheet pan, pour over the harissa mixture, and toss until every piece is evenly coated. Spread into one uncrowded layer.

   ✓ Punto de control: The vegetables are glossy and evenly coated, with space between pieces.

   💡 Consejo del chef: Crowding causes steaming instead of roasting. Use a second pan for larger batches.
4. 4

   Roast the coated Carrots and Cooked Chickpeas at 220°C (425°F), tossing once halfway through.

   ✓ Punto de control: The carrots are tender when pierced, browned at the edges, and slightly blistered; the chickpeas are lightly crisp. The harissa smells toasted but not scorched.

   💡 Consejo del chef: Begin checking at 20 minutes because harissa varies in sugar and heat; scrape up any browned bits from the pan.
5. 5

   Finely grate the zest from Lemon Juice and Zest and squeeze 30 ml of its juice into a bowl. Add the remaining Extra-Virgin Olive Oil, the remaining Kosher Salt, and finely grated Garlic Clove. Whisk until emulsified.

   ✓ Punto de control: The dressing looks slightly thickened, tastes bright, and has balanced acidity, salt, and heat.

   💡 Consejo del chef: Taste the harissa before seasoning; some brands are already quite salty.
6. 6

   Let the roasted vegetables stand for 5 minutes, then transfer them while warm to a serving bowl. Pour over the lemon dressing and toss gently so the carrots remain intact.

   ✓ Punto de control: The vegetables are warm but no longer aggressively steaming, and the dressing clings to their surfaces.
7. 7

   Fold in most of Fresh Cilantro and half of Pumpkin Seeds. Transfer to a wide platter and finish with the remaining cilantro, Pumpkin Seeds, and reserved Lemon Juice and Zest zest.

   ✓ Punto de control: The salad is glossy, colorful, and evenly dressed, with crisp seeds visible on top.

   💡 Consejo del chef: Serve warm or at room temperature. Taste once more before serving and adjust with lemon juice or salt.