Harissa Almond Roasted Vegetable Salad

Trim asparagus, halve snap peas lengthwise, and quarter radishes. Toss with olive oil, 1/4 tsp fine sea salt, and 1 tbsp harissa paste, then roast at 220°C/425°F for 18 minutes until edges char and asparagus tips turn crisp.

Spread almonds on a separate tray and toast alongside vegetables for 8 minutes until fragrant and deep golden. Roughly chop while still warm so the oils release.

Stir 1 tbsp harissa paste into yogurt with honey, 1/4 tsp fine sea salt, and half the preserved lemon rind, finely minced. Mix until the dressing turns a streaky coral color and tastes smoky, tangy, and just slightly sweet.

Wash and dry salad greens. Tear mint leaves and slice the remaining half of the preserved lemon rind into thin slivers for garnish. The mint should smell bright and peppery when torn.

Spread harissa yogurt across the base of each plate in a swoosh. Pile salad greens, then roasted vegetables on top. Scatter chopped almonds, mint, and preserved lemon slivers so every bite gets crunch, heat, and fragrance.