Roasted carrots with yoghurt, hazelnuts and harissa
SERVES 4-6 PREP TIME 15 MINUTES COOK TIME 45 MINUTES
6 carrots olive oil, for drizzling
1½ cups (390g) Greek-style yoghurt 1 handful rocket
½ cup (75g) hazelnuts, roasted and roughly chopped
1 small handful dried rose petals (optional)
HARISSA DRESSING
¼ cup (60ml) extra virgin olive oil 2 tablespoons harissa, or to taste grated zest and juice of 1 lemon
1 Preheat the oven to 200°C (180°C fan-forced). Peel and slice the carrots into batons. Arrange on a baking tray, drizzle with olive oil and sprinkle with salt. Roast carrots for 45 minutes or until cooked through and beginning to caramelise at the edges.
2 HARISSA DRESSING Whisk together olive oil, harissa, lemon zest and juice; season to taste. (Start with 1 tablespoon of harissa and add more to taste – some brands are hotter than others.)
3 To serve, spread the base of a big platter or bowl with yoghurt, top with the carrots and rocket and then drizzle the dressing over the top. Finish with the hazelnuts and rose petals, if using.