Moroccan · Salad
Shaved Turnip, Orange & Harissa Salad
A crunchy winter salad of wafer-thin raw turnip and sweet orange segments, lifted with a warm harissa-honey dressing and fresh coriander. Peppery, sweet and gently spicy, it's a bright, unexpected way to use humble turnips at their cold-weather best.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 small turnips, peeled and thinly shaved
- 3 oranges, segmented
- 1/2 red onion, thinly sliced
- 3 tbsp olive oil
- 1 tsp harissa
- 1 tbsp honey
- Juice of 1/2 lemon
- 1 small bunch coriander, chopped
- Salt and pepper
Method
- 1
Shave turnips
Shave the turnips wafer-thin on a mandoline and crisp in iced water 10 minutes.
- 2
Make dressing
Whisk the olive oil, harissa, honey, lemon juice, salt and pepper into a warm-spiced dressing.
- 3
Assemble
Drain the turnip and toss with the orange segments and onion.
- 4
Dress
Spoon over the harissa dressing.
- 5
Garnish
Scatter with coriander.
- 6
Serve
Serve cold as a starter or beside grilled meat.
Chef's tips
- Choose small, young turnips — they're sweeter and less woody than big ones.
- Iced water takes the raw edge off and crisps the shavings.
- Balance the harissa heat with enough honey and orange sweetness.
Frequently asked questions
Are raw turnips nice?
Young turnips, shaved thin, are crisp and pleasantly peppery like a mild radish — a refreshing contrast to sweet orange and warm harissa.
Can I use radish instead?
Yes — watermelon radish or breakfast radishes make a beautiful, similarly peppery substitute.