North African Roasted Vegetable Salad with Seeds

Cut the fennel bulb into thick wedges, keeping the core intact so the layers hold together during roasting. Trim and halve the leeks lengthwise, washing between the layers to remove any grit. Toss both with olive oil, cumin, salt, and black pepper.

Spread the fennel wedges and leeks on a parchment-lined baking sheet in a single layer. Roast at 425°F for 30-35 minutes, turning once, until deeply caramelized and tender with charred edges. The natural sugars should be golden and fragrant.

Drain and rinse the chickpeas, then pat completely dry. Toss with a drizzle of olive oil, cumin, and a pinch of salt. Roast on a separate tray at 425°F for 20-25 minutes until golden and crispy on the outside.

Place the pumpkin seeds in a dry skillet over medium heat. Toast for 3-4 minutes, tossing frequently, until they puff slightly and turn golden with a nutty aroma. Remove from heat immediately to prevent burning and season with a tiny pinch of salt.

Pit the dates and chop into small sticky pieces roughly the size of chickpeas. Their caramel sweetness will balance the heat of the harissa dressing and the bitterness of the arugula.

Whisk together harissa paste, fresh lemon juice, olive oil, a pinch of cumin, salt, and black pepper in a small bowl until smooth and vibrant red. Taste and adjust — it should be spicy, bright, and well-balanced.

Spread a generous bed of arugula on a large serving platter. Arrange the roasted fennel wedges and leeks over the greens, then scatter the crispy chickpeas evenly across the top.

Scatter the chopped dates and toasted pumpkin seeds over the roasted vegetables. Drizzle the harissa dressing generously across the entire salad. Finish with a final squeeze of lemon and serve while the vegetables are still warm.