Enjoy the best of new season bunched carrots with this delicious recipe from MOB. Image Joe Woodhouse

Mob Kitchen’s honey harissa carrots with whipped feta

Delicious, spicy-sweet carrots on a bed of creamy whipped feta and roasted chickpeas is a guest recipe from the team at Mob Kitchen in a new book celebrating how to eat beans.

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

Feeds 4

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)

150g feta

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.


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  1. I feel you could have shouted out the name of the book in your intro and in the Newsletter! BOLD BEANS is the company and they are honestly the most delicious beans I’ve ever had, we’re completely addicted. Had the Satay Chickpea Salad last night – fab – and we’re in love with Beans all Norma – the aubergine and tomato pasta sauce but with beans. Good for you, good for your gut, better for the planet 🥰


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