Rose Harissa Carrots with Whipped Feta and Tahini
Prep: 20 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 6
Make the sides the star with these aromatic spiced carrots on a creamy, nutty base. As delicious as it is beautiful.
Ingredients
-
For the carrots
850g carrots -
3 tbsp Belazu Rose Harissa
-
For the whipped feta & tahini
2 x 200g packs feta -
3 tbsp Belazu Tahini
-
2 tbsp honey
-
2 tbsp Belazu Early Harvest Extra Virgin Olive Oil
-
1/2 tsp salt
-
1.5 tbsp Belazu Roasted Garlic Paste
-
A squeeze of lemon juice
-
For the topping
A small handful pistachio -
A few chives
-
A few sprigs a dill
-
1 pinch of Aleppo chilli flakes
-
Belazu Early Harvest Extra Virgin Olive Oil, to drizzle
Method
- Step 1: Preheat the oven to 180C.
- Step 2: Peel and cut the carrots on an angle. Mix the carrots in a bowl with the Rose Harissa. Roast in the oven for 30 minutes until nicely charred and roasted.
- Step 3: While the carrots are roasting, you can make the whipped feta and Tahini base. Simply blend all the products a blender until combined.
- Step 4: Roughly chop the pistachios and finely chop the chives and dill.
- Step 5: On your serving plate, spread out the whipped Tahini and feta base, arrange the carrots on top and sprinkle over the pistachios, chives, dill, allepo flakes and drizzle Early Harvest Olive EVOO to finish.
