Step 1

Preheat the oven to 200° C / 390° F and line a small baking tray with a piece of baking paper.

Step 2

Peel or scrub your carrots really well and slice them into similar sized chunks on the diagonal.

Step 3

In a mixing bowl combine 1 tbsp olive oil, maple syrup and 1 tsp of harissa. Mix well and coat the carrots in this marinade. Season with salt to taste (about ¼ tsp is plenty).

Step 4

Place the harissa carrots on the baking tray and roast for about 25 minutes, until soft and lightly charred in places. Make sure you give the carrots a good stir every 10 minutes or so.

Step 5

Mix the remaining ingredients: 1½ tbsp olive oil, 2 tbsp lemon juice and 1 tsp harissa (if using) in the same bowl you used for the carrots. Season with salt and set aside.

Step 6

Heat up 2 tsp of olive oil on a small skillet. Once the oil gets hot, add raw almonds and a good pinch of salt.

Step 7

Toast them on low heat, tossing them constantly so that they don't burn. They are ready when fragrant and charred a little in places.

Step 8

Just before you take them of the heat, add a good pinch of smoky paprika and toss to coat. Allow them to cool off completely and then chop roughly.

Step 9

Divide roasted carrots, cooked grain, salad leaves, olives, radishes and chopped up mint leaves between two bowls.

Step 10

Drizzle with the dressing you made earlier and top with pomegranate seeds, spring onions and chopped almonds.