Harissa-honey glazed ocean trout with herb yoghurt recipe

This ocean trout is brushed with a harissa-honey glaze built from toasted spices, citrus and a touch of floral sweetness, then roasted until just tender and caramelised at the edges. Alongside, chickpeas and heirloom carrots are tossed with ras el hanout and orange before roasting until golden, with radishes added for a final hit of freshness. A bright herb yoghurt, blended with preserved lemon, garlic and olive oil, brings cooling contrast and lift to the dish. Finished with extra…