Delicious, spicy sweet carrots on a bed of creamy whipped feta, perfect with some warm flatbreads.
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Still got carrots left over?
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
Serves
4
Carrots
Cinnamon
Lemon
Greek Yoghurt
Feta
Drained Cooked Chickpeas
Honey
Rose Harissa Paste
Olive Oil
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Still got carrots left over?
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
Serves
4
Carrots
Cinnamon
Lemon
Greek Yoghurt
Feta
Drained Cooked Chickpeas
Honey
Rose Harissa Paste
Olive Oil
Unlock Mob Premium
Still got carrots left over?
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
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Step 1.
Heat your oven to 190°C.
Step 2.
Trim the green tops off your carrots, then toss them into a roasting tray. Drizzle with olive oil, cinnamon and a pinch of salt and pepper. Roast for 30 mins.
Step 3.
Finely chop a handful of your carrot tops until you have about 2 tbsp worth. Add them to a pestle and mortar with the juice of a lemon and a drizzle of olive oil, then bash until you have a chunky green sauce.
Step 4.
Add your yoghurt into a medium-sized mixing bowl and crumble in your feta finely. Whisk until the feta has totally incorporated, then season to taste with salt and pepper.
Step 5.
Drain your chickpeas and toss them onto your carrot roasting tray. Return them to the oven for 15 mins until they are crisp.
Step 6.
Mix your honey and harissa paste together in a bowl.
Step 7.
Pour your honey and harissa paste onto your carrots and chickpeas and give them a toss until they are all coated.
Step 8.
Spoon your whipped feta yoghurt onto a serving plate and top it with your chickpeas and carrots. Drizzle with your carrot top oil, then serve and enjoy with bread to dip into it.
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