A vibrant spring bean salad featuring harissa roasted carrots tossed with white beans, pepitas, and a handful of herbs.
½ pound small carrots (with part of greens still intact)
2 teaspoons harissa powder blend (see note)
2 teaspoons olive oil
1 tablespoons olive oil
1 clove garlic, minced
1 cup cooked Great Northern Beans, drained and rinsed if using canned
½ cup chopped fresh cilantro and flat-leaf parsley
1 tablespoons lemon juice
3 tablespoons toasted pepitas
- Preheat oven the oven to 400˚F. Rinse carrots well and trim greens so that about ½” of the stems are left. Quarter the carrots lengthwise, through the green stem. Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so.
- When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice.
- Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine.
Tips and Tricks: Many spice companies make a harissa blend. However, if you can’t find the blend, use a premade or homemade harissa paste (I typically adjust based on how spicy the paste is- add about 2 tablespoons for more mild paste).
If the carrot greens look good- chop them up and add to the bean mix along with the cilantro and parsley.