Roasted carrots with yoghurt, hazelnuts and harissa

Serves 4-6

Prep time: 15 mins

Cook time: 45 mins

This is an insanely tasty dish that’s a great side but also brilliant on its own with some warm Turkish bread or tossed greens. Big flavours, easy to put together and using some nice solid seasonal veg to great appeal… yes, please!

6 carrots

Olive oil, for drizzling

1 ½ cups (390 g) Greek-style yoghurt 1 handful rocket (arugula)

½ cup (75 g) hazelnuts, roasted and roughly chopped 1 small handful dried rose petals (optional) Harissa dressing

¼ cup (60 ml) extra virgin olive oil

2 Tbsp harissa, or to taste Grated zest and juice of 1 lemon Preheat the oven to 200°C (400°F). Peel and slice the carrots into batons. Arrange on a baking tray, drizzle with olive oil and sprinkle with salt. Roast the carrots for 45 minutes or until cooked through and beginning to caramelise at the edges. For the harissa dressing, whisk together the olive oil, harissa, lemon zest and juice and season to taste. (Perhaps start with just 1 tablespoon of harissa and add more to taste – some brands are hotter than others.)

To serve, spread the base of a big platter or bowl with the yoghurt, top with the carrots and rocket and then drizzle the dressing over the top. Finish with the hazelnuts and rose petals, if using.