Honey Harissa Carrots With Whipped Feta
A delightful combination of tender, smoky carrots coated in a honey and harissa glaze, paired with creamy whipped feta for a burst of flavor.
Ingredients
For the Carrots and Chickpeas
- 1 kg Carrots Fresh and juicy, vibrant orange vegetables.
- 1 tbsp Cinnamon Adds aromatic depth.
- 1 tbsp Olive Oil Used for roasting.
- 1 can Drained Cooked Chickpeas Adds protein and heartiness.
- 1 pinch Salt Enhances flavors.
- 1 pinch Black Pepper Enhances flavors.
For the Whipped Feta
- 200 g Feta Crumbly and salty.
- 150 g Greek Yoghurt Thick and creamy.
For the Glaze
- 3 tbsp Honey Sweet counterbalance to harissa.
- 2 tbsp Rose Harissa Paste Spicy blend for warmth.
For the Sauce
- 1 lemon Lemon Adds zesty brightness.
- 2 tbsp Carrot Tops Finely chopped for freshness.
Instructions
Preparation
- 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, sprinkle with cinnamon, salt, and pepper, then toss to coat.
- Roast for 30 minutes until tender and caramelized.
- While the carrots roast, chop the carrot tops and mix with lemon juice and olive oil in a pestle and mortar until chunky.
- In a mixing bowl, whisk together Greek yoghurt and crumbled feta until smooth. Season with salt and pepper.
Cooking
- Drain the chickpeas and toss them onto the roasting tray. Roast for an additional 15 minutes.
- Mix honey and harissa paste in a separate bowl until combined.
- Once the carrots and chickpeas are done, pour the honey and harissa mixture over them and toss gently.
Serving
- Spoon the whipped feta onto a plate, top with roasted carrots and chickpeas, and drizzle with carrot top oil.
Notes
For added flavor, consider adding chopped fresh herbs to your sauce. Adjust harissa for spiciness. Ensure you taste the whipped feta before serving.