Fennel-Orange Salad with Harissa and Yogurt

This recipe, our adaptation of a salad from Coal Office restaurant in London, is a crisp, creamy update of the classic North African pairing of fennel, orange and olives. Harissa adds spice; Greek yogurt is a cooling counterpoint. And with roasted almonds and mint, the salad covers the full spectrum of taste and texture. Use your olive of choice—we tried several different varieties and liked them all. Sweet mini peppers are sold in bags in grocery stores everywhere; if you prefer a spicier salad, use a jalapeño chili instead.