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Roasted harissa carrots with whipped feta and crispy chickpeas
Serves 4 Starters and mains
Ingredients
- 8 carrots (approx. 500g in total), unpeeled
- 1 1/2tsp rose harissa
- 1tsp extra virgin olive oil
- wild rocket, to garnish
- fresh bread, to serve
For the crispy chickpeas
- 1x 400g can chickpeas or any type of beans, drained and rinsed
- 1/2tsp baharat or garam masala
- squeeze honey
- extra virgin olive oil, to drizzle
For the whipped feta
- 200g good-quality feta
- 100g thick Greek yoghurt
- zest 1 lemon, or to taste
For the coriander zhoug
- 100g coriander leaves and stalks
- 1 fresh green jalapeño
- 2 garlic cloves, peeled
- seeds 2 cardamom pods, crushed
- 5tbsp extra virgin olive oil
- juice 1/2 lemon
For the dukkah
- 70g mixed nuts, such as hazelnuts, cashews, walnuts, almonds
- 1tbsp cumin seeds
- 1tbsp fennel seeds
- 1tbsp coriander seeds
- 4tbsp sesame seeds
- 1tsp sunflower seeds
Method
Preheat the oven to 200C/ 180C F/Gas 6. Scrub the carrots, cut in half lengthways and put on a baking tray. Coat all over with the harissa and olive oil (if using your hands, wash them thoroughly afterwards).
Pat the chickpeas or beans dry, transfer to a separate baking tray and coat with the baharat or garam masala, a pinch of salt, the honey and a drizzle of olive oil. Put both trays in the oven and roast for 30 minutes.
Meanwhile, add the feta and
yoghurt to a food processor and
whizz for around 3-5 minutes
until light and airy. Transfer to a large, flat serving plate and sprinkle some lemon zest over.
Blitz together all the ingredients for the coriander zhoug until it forms a pesto-like texture and set aside.
If making your own dukkah, toast the nuts in a dry frying pan for around 3 minutes over a medium heat, shaking occasionally. Add the spices, toast for a further 2 minutes, then transfer to a pestle and mortar and bash the nuts and spices together. Add the and season with salt and pepper. You will have more than you need, so store the remainder in a screw-top jar.
To assemble, put the warm carrots on top of the whipped feta, scatter the chickpeas or beans over, add a drizzle of zhoug and a sprinkling of dukkah. Garnish with a few sprigs of wild rocket and serve with fresh bread.
COOK’S NOTE If you prefer not to make your own dukkah, you can use a shop-bought version.
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