Harissa and honey roasted carrot + broccoli salad
This warm roasted carrot and tenderstem broccoli salad is a simple way to upgrade everyday vegetables while supporting gut health and stable energy.
Slow roasted carrots become naturally sweet, while harissa adds gentle heat to simulate digestion and circulation. A touch of honey balances the spice without spiking blood sugar, and olive oil provides anti-inflammatory fats to support hormone and nervous system health.
Served over a layer of gut friendly yoghurt and finished with fresh herbs, pistachios and lemon zest, this dish works beautifully as a side salad along with lamb, chicken or fish.
Why this meal works
Carrots support liver detox pathways and oestrogen clearance
Broccoli provides sulforaphane for inflammation and hormone balance
Dairy free yoghurt with probiotics supports gut health
Fresh herbs and lemon zest stimulate digestion and adds flavour.
Harissa and honey roasted carrot + broccoli salad
Ingredients
400g carrots trimmed and halved lengthways
200g tenderstem broccoli
2 tbsp olive oil
sea salt to taste
Harrisa glaze
1 tsp harissa powder
1 tsp honey
1 tsp olive oil
pinch sea salt
To serve
dairy free coconut yoghurt (probiotic)
fresh parsley, finely chopped
fresh mint, finely chopped
crushed pistachios
lemon zest
Preheat the oven to FAN 180
Place the carrots on a baking tray, drizzle with olive oil, season with salt and roast for 30 minutes until tender and lightly caramelised.
In a small bowl, mix the harissa powder, honey, olive oil and salt to form a glaze.
Remove the tray from the oven, brush the carrots generously with the harissa glaze, add the tenderstem broccoli and drizzle them lightly with olive oil.
Return to the oven for 10-15 minutes until the broccoli is just tender with a slight bite.
To serve, spread the yoghurt onto a plate, top with the roasted vegetables, and finish with herbs, pistachios and lemon zest.
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