Three-Way Carrot Shawarma Salad with Charred Leeks, Fennel–Herb Crunch, and Black Lime Tahini

Instructions

1. 1

   Heat the oven to 220°C / 425°F. Line a large sheet pan. This dish is all about texture, so we’re building it in layers: roast, char, shave, and pickle—each carrot moment has a job.

   5 min

   Tip: If you have convection/fan, use it. You want edges, not softness.

2. 2

   Cut about 2/3 of the 900 g Carrots (mixed colors if you can find them) into thick batons (roughly finger-size). Toss with 3 tbsp Extra-virgin olive oil, 1 tsp Kosher salt, 1 tsp Black pepper, 2 tsp Ground cumin, 2 tsp Ground coriander, 1 1/2 tsp Smoked paprika, 1/2 tsp Ground turmeric, 1 tsp Fresh ginger, and 1 cloves Garlic. Spread on the sheet pan.

   10 min

   Tip: Big pieces stay creamy inside while still caramelizing. Don’t crowd—use two pans if you need to.

3. 3

   Char the 3 Leeks: toss leek quarters with 1 tbsp Extra-virgin olive oil and a pinch of 1 1/2 tsp Kosher salt. Nestle them on the same pan (or a second pan). Roast everything until carrots are deeply browned and leeks are collapsed with dark edges, turning once—about 22–28 minutes.

   28 min

   Tip: If the leeks char faster, pull them early. The leeks should taste sweet and smoky, not bitter-black.

4. 4

   Make quick-pickled carrots while the oven works: shave or julienne about 1/3 of the 900 g Carrots (mixed colors if you can find them). In a bowl, whisk 1/3 cup Apple cider vinegar, 1 tbsp Granulated sugar, 1/2 tsp Kosher salt, 1 tsp Crushed red pepper or Aleppo pepper, and 1 grated Garlic clove. Add the shaved carrots and toss. Let them sit, stirring once or twice.

   10 min

   Tip: This is your bright, snappy counterpoint to all the roastiness—don’t skip it.

5. 5

   Make the black-lime tahini: if using whole 1 Black lime (loomi), pierce it with a knife, then steep it in 1/2 cup just-boiled water for 5 minutes. Squeeze and scrape a little of the inside into a bowl (start with 1 tsp), then whisk in 1/2 cup Tahini, 3 tbsp Lemon juice, 1 tbsp Honey, 2 grated Garlic cloves, 6 tbsp Warm water, and a generous pinch of 1 1/2 tsp Kosher salt. Adjust: more water for pourable, more lemon for bite, more loomi for smoke.

   12 min

   Tip: Tahini should be loose enough to ribbon over the salad. Think: heavy cream texture.

6. 6

   Make the 1 Fennel bulb–herb crunch: very thinly slice fennel (mandoline if you have one). Toss with fennel fronds, chopped herbs (1 cup Fresh cilantro, 1 cup Fresh parsley, 1/2 cup Fresh dill, 1/3 cup Mint), 1/2 cup Pistachios, 2 tbsp Extra-virgin olive oil, and a pinch of 1 1/2 tsp Kosher salt.

   8 min

   Tip: Keep this separate until plating so it stays fluffy and crisp.

7. 7

   Assemble: on a big platter, smear 1/3 cup Greek yogurt in a swoosh. Pile on roasted carrots and charred leeks. Drain pickled carrots lightly and scatter over. Add 1 1/2 cups Cooked lentils (green or black beluga) (if using). Crown with the fennel–herb crunch. Finish with plenty of black-lime tahini, extra 6 tbsp Extra-virgin olive oil, and lemon wedges.

   10 min

   Tip: I like a final pinch of salt right before serving—makes everything taste louder.