This salad is all about freshness and flavour! The sweet and tangy harissa dressing goes perfectly with the light, fluffy millet and plump little carrots which are roasted to perfection. And before you ask, yes it’s even better the next day!

Serves 4-6


1-2 bunches of spring carrots
2 fennel bulbs
2 red onions
Olive oil*
Salt and freshly cracked black pepper
1 lemon
250ml coconut yoghurt
200g uncooked millet
Bunch of fresh coriander
3⁄4 cup almonds, roughly chopped

4 tbsp extra virgin olive oil*
3 tsp harissa paste
Juice of 1⁄2 lemon juice
A pinch of flaky salt, to taste


Preheat oven to 200 degrees. Cut the carrots in half lengthways or in quarters depending on size. Slice the fennel and onions. Put the carrots, fennel and onions on a tray and drizzle with a little oil, salt & pepper. Add roughly chopped almonds. Roast for 35-40 minutes, or until tender. Remove from the oven.

Combine the millet with 250ml water and a pinch of salt. Halve the lemon and add it to the pan. Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes, or until most of the water has been absorbed. Remove from the heat and allow to sit for 5 minutes.

Meanwhile, zest the lemon into the coconut yoghurt. Set aside. Then whisk the dressing ingredients together in a small bowl. To a large bowl, add the roast vegetables & millet. Then add the dressing and gently toss the vegetables & millet together with the dressing until everything is well coated.

On a plate layer the salad with fresh herbs and coconut yoghurt. Serve at room temperature.


*Item not available online but is available in your local GoodFor store.

Recipe contributed by the Two Raw Sisters.