Description
A vibrant and comforting dish that beautifully combines sweet honey and spicy harissa with tender roasted carrots, topped with creamy whipped feta.
Ingredients
Scale
- 500 g Carrots (trimmed)
- 1 tsp Ground Cinnamon
- 1 Lemon (juiced)
- 150 g Greek Yogurt
- 100 g Feta Cheese (crumbled)
- 400 g Chickpeas (drained and rinsed)
- 2 tbsp Honey
- 2–3 tbsp Rose Harissa Paste
- Olive Oil (to taste)
- Salt and Black Pepper (to taste)
Instructions
- Preheat your oven to 190°C (375°F).
- Trim the green tops off your carrots and place them in a roasting tray. Drizzle with olive oil, cinnamon, and a pinch of salt and pepper.
- Roast the carrots for about 30 minutes, flipping them halfway.
- While the carrots are roasting, finely chop the carrot tops. In a mortar and pestle, combine the tops with lemon juice and a drizzle of olive oil until you create a chunky green sauce.
- In a mixing bowl, whisk together the Greek yogurt and crumbled feta until combined. Season to taste with salt and pepper.
- Toss the drained chickpeas onto the carrot roasting tray and return to the oven for another 15 minutes until the chickpeas are crisp.
- In a separate bowl, mix the honey and harissa paste together.
- Once the carrots and chickpeas are ready, toss them with the honey-harissa mixture until well coated.
- Spoon the whipped feta yogurt onto a serving plate and top with the honey-harissa carrots and chickpeas. Drizzle with the carrot top sauce before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg
Keywords: carrots, harissa, whipped feta, Mediterranean, vegetarian, roasted vegetables