Heat your oven to 180°C/Fan 160°C/Gas 4. Top, tail and peel the carrots, then slice into long quarters. Peel the shallot and cut into wedges. Peel and finely slice the garlic clove.
Tip the carrots, shallot and garlic into an ovenproof dish and season with a little salt and pepper. Drizzle over 1 tsp of olive oil. Toss to mix.
Roast the veg in the oven for 25 mins, turning halfway, till they’re tender and a little charred.
Zest the oranges and pop them into a bowl along with the harissa powder (it’s spicy, so add as much or as little as you like). Stir in 1 tbsp oil and 1 tbsp of water. Add a little salt and pepper. Put to one side.
Heat your grill to medium. Line a baking tray with foil. Put the haddock fillets on the tray and season. Grill the fish for 5-6 mins till just cooked. You should be able to flake it with a fork.
While the haddock cooks, slice the white pith and skin from the oranges. Thinly slice them into rounds with a sharp knife. Add to the roasted veg with the lamb’s lettuce.
Pour the harissa dressing into the roast veg. Toss to coat everything in the dressing. Pile the salad onto warm plates and serve with the grilled haddock.
A fish dish^
When grilling fillets of fish, don’t be tempted to turn them over. Cooking them on just the one side so they cook through will caramelise the top and leave the middle tender and soft.