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Recipe

Roasted Honey Harissa Carrots with Whipped Fetta

Roasted Honey Harissa Carrots with Whipped Fetta from Amanda's Easy Eats S2024. This recipe is Amanda Duggan's ode to Yotam Ottolenghi having been inspired by a visit to his restaurant in London.

As seen on: Amanda's Easy Eats (Season 2024: Episode 20)

Ingredients

  • 1 bunch rainbow carrots with tops intact
  • Oil
  • Cinnamon
  • Salt and pepper
  • Juice of one lemon
  • 1 tub Greek yoghurt
  • 150gm Greek fetta
  • 1 tin chick peas
  • 2 tspns harissa
  • ½ cup honey

Instructions

  1. Chop the tops off the carrots
  2. Lay in a roasting pan
  3. Drizzle with oil
  4. Sprinkle over cinnamon
  5. Season with salt and pepper
  6. Mix it together with your hands
  7. Roast in the oven for 20mins at 190degs
  8. Chop off about a tblspn carrot tops and dice finely
  9. Add chopped carrot tops to mortar
  10. Pour in lemon juice, splash of oil and salt
  11. Grind altogether with pestle until you have a pesto consistency
  12. Put aside
  13. Whip yoghurt and fetta in a large bowl until smooth
  14. Add salt to taste
  15. Remove carrots from oven when cooked
  16. Sprinkle over chick peas and shake to the bottom of the roasting pan
  17. Season with salt and pepper and return to oven for 15mins
  18. Remove from oven
  19. Mix harissa with the honey and drizzle over carrots
  20. Mix through
  21. Pour yoghurt and fetta mix onto a serving dish
  22. Lay carrots over the top and sprinkle with chickpeas
  23. Drizzle over the carrot top pesto
  24. Garnish with pepper