Description
Sweet roasted carrots are paired with smoky harissa and drizzled with honey, served over a creamy whipped feta base. Crispy chickpeas and a fresh herb drizzle add texture and brightness.
Ingredients
500g carrots, trimmed, tops reserved if available
3 tablespoons olive oil
1/2 teaspoon ground cinnamon
juice of 1 lemon
300g thick Greek yogurt
150g feta
200g cooked chickpeas, drained and dried well
2 tablespoons honey
2 tablespoons harissa paste
salt
black pepper
warm flatbread, for serving
a small handful of chopped carrot tops or parsley
Instructions
- Preheat the oven to 190°C (170°C fan).
- Place the carrots in a roasting tray and toss with olive oil, cinnamon, salt, and black pepper. Roast for 30 minutes.
- Meanwhile, prepare a green drizzle by crushing the carrot tops or parsley with lemon juice and a little olive oil until a chunky sauce forms.
- In a bowl, whisk the Greek yogurt with crumbled feta until creamy and mostly smooth. Season lightly.
- Add the chickpeas to the roasting tray with the carrots, toss, and return to the oven for 15 minutes until carrots are tender and chickpeas slightly crisp.
- Mix the honey with the harissa, then pour over the hot carrots and chickpeas, tossing to coat evenly.
- To serve, spread the whipped feta on a plate, top with the roasted carrots and chickpeas, and finish with the green drizzle. Serve with warm flatbread.
Notes
Swap carrots for sweet potatoes for a deeper sweetness.
Add toasted almonds or nuts for extra crunch.
Adjust harissa for preferred spice level.
Labneh can replace Greek yogurt for a thicker base.
Store leftovers in the fridge for up to 3 days and reheat carrots in the oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 25 mg
