Honey Harissa Carrots With Whipped Feta

Make the most of those carrot tops!

1 Hour

Serves 4

What you'll need…

  • 500g Carrots (with tops)
  • 1/2 Teaspoon cinnamon
  • 1 Lemon
  • 300g Thick greek yoghurt
  • 150g Feta
  • 400g Tin chickpeas
  • 2 Tablespoons honey
  • 2 Tablespoons rose harissa paste
  • Salt & Pepper
  • Olive oil
Screenshot 2022 06 23 at 17 29 56 min

The method

1

Heat your oven to 190°C.

2

Trim the tops off your carrots, then toss them into a roasting tray. Drizzle with olive oil, cinnamon and a pinch of salt and pepper. Roast for 30 mins.

3

Finely chop a handful of your carrot tops until you have about 2 tbsp worth. Add them to a pestle and mortar with the juice of a lemon and a drizzle of olive oil, then bash until you have a chunky green sauce.

4

Add your yoghurt into a mixing bowl and crumble in your feta. Whisk until the feta has totally incorporated, then season to taste with salt and pepper.

5

Drain your chickpeas and toss them onto your carrot roasting tray. Return them to the oven for 15 mins until they are crisp.

6

Mix your honey and harissa paste together in a bowl.

7

Pour your honey and harissa paste onto your carrots and chickpeas and give them a toss until they are all coated.

8

Spoon your whipped feta yoghurt onto a serving plate and top it with your chickpeas and carrots. Drizzle with your carrot top oil, then serve and enjoy with bread to dip into it.

Recipe & Photo from Mob

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