This salad is a colourful and fresh addition for the dark wintry months, it’s quick and easy with complex and well-rounded flavours.
Peel the clementines and split in half removing any white pith from the centre. Cut across the segments into thick pieces and place in a bowl.
Remove the stones from the olives and then roughly chop and add to the bowl.
Mix the harissa with the oil and lemon juice and stir to combine. Add to the bowl and stir the mix together. Season with sea salt.
Arrange on a plate or shallow bowl and scatter the walnut pieces on top. Tear the mint and parsley leaves over the dish and serve.