Delicious, spicy-sweet carrots on a bed of creamy whipped feta. We’d serve this with some warm flatbreads. If you don’t have carrot tops, use fresh parsley.
Mob’s honey harissa carrots with whipped feta
Takes 40 minutes
500g carrots with their tops (or 30g parsley), finely chopped
3 tablespoons olive oil
Half teaspoon ground cinnamon
juice of 1 lemon
300g thick Greek yogurt (or soured cream or crème fraîche)
Half 700g jar chickpeas, or 1 x 400g can chickpeas, drained, rinsed and patted dry with paper towels
2 tablespoons honey (or agave or maple syrup)
2 tablespoons harissa paste
salt and freshly ground black pepper
bread, to serve
1 Preheat your oven to 190°C/170°C fan/375°F/gas mark 5.
2 Toss the carrots into a roasting tray, reserving the tops for the pesto. Drizzle with 1 tablespoon of the olive oil, then scatter over the cinnamon and a pinch of salt and pepper. Mix to combine, then roast for 30 minutes.
3 Meanwhile, add the carrot tops (about 2 tablespoons’ worth) to a pestle and mortar, along with the lemon juice and the remaining olive oil. Bash together until you have a chunky green sauce.
4 Tip your yogurt into a medium-sized mixing bowl and finely crumble in your feta. Whisk until the feta has totally incorporated, then season to taste with salt and pepper.
5 Once the carrots have been roasting for 30 minutes, remove from the oven and tip the chickpeas into the roasting tray. Toss to combine, then return the tray to the oven for another 15 minutes until the carrots are roasted and the chickpeas are crisp.
6 Mix together your honey and harissa paste in a small bowl.
7 Remove the carrots and chickpeas from the oven. Pour the honey and harissa mixture over them and give them a toss until they are all coated.
8 Spoon your whipped feta yogurt on to a serving plate and top with your chickpeas and carrots. Drizzle with your carrot-top pesto, then serve and enjoy, with bread for dipping.
Bold Beans: Recipes to get your pulse racing by Amelia Christie-Miller (£22, Kyle Books) is out from 6 July.