Green Harissa and Tahini Slaw with Pumpkin-Seed Brittle
By Yotam Ottolenghi
Published on 30 April 2026
Chef Yotam Ottolenghi says his Green Harissa and Tahini Slaw with Pumpkin-Seed Brittle “goes with everything”. Fresh and bold, the harissa and tahini mayo brings nuttiness with creamy heat, while the brittle adds caramelised crunch. Try serving with Ottolenghi’s Lamb Kofte with Pilpelchuma Pine-nut Oil for a fabulous sharing spread – search for the recipe online. Time and servings
25 minsTotal time
6Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 3 tbsp extra-virgin olive oil, plus 1 tsp
- 50g pumpkin seeds
- 15g sesame seeds (white, black or a mix)
- 1 tsp salt, plus a pinch
- 3 tsp runny honey
- 75g tahini
- 75g mayonnaise
- 4 tbsp green harissa
- 3 limes, 1 zested, juiced to give 3½ tbsp
- 1 small white cabbage, core removed, finely shredded
- 4 salad onions, finely sliced
- 1 jalapeño, finely sliced
- 15g coriander, leaves picked
Method
Step 1
For the brittle, heat 1 tsp oil in a pan over medium heat. Add the pumpkin and sesame seeds and a pinch of salt, and cook for about 8 mins, stirring regularly, until golden and starting to pop. Add 2 tsp honey; cook for 1 min more until starting to caramelise. Tip onto a plate; leave to cool completely.Step 2
In a bowl, combine the tahini, mayo, 3 tbsp harissa, remaining honey, the lime zest and 1½ tbsp juice, along with 65ml water and ½ tsp salt; whisk well.Step 3
In a separate bowl, combine the cabbage, salad onions, jalapeño and coriander with 2 tbsp oil, the remaining lime juice and ½ tsp salt.Step 4
To serve, spread the mayo out on a serving platter and arrange the slaw on top. Stir together the remaining 1 tbsp oil and 1 tbsp harissa and spoon it over the slaw, then crumble over the brittle. Best eaten within an hour of assembly.