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Honey Harissa Carrots With Whipped Feta

A vibrant side dish that combines roasted carrots with spicy harissa and creamy whipped feta, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Carrots and Seasonings
  • 1 kg young carrots Select tender carrots; their sweetness intensifies when roasted.
  • 1 tsp cinnamon Adds warmth and depth to the carrots.
  • 1 tbsp salt Essential for enhancing flavors.
  • 1 tsp black pepper To taste.
  • 3 tbsp olive oil For roasting the carrots.
Whipped Feta
  • 200 g Greek yoghurt Creamy base for whipped feta.
  • 100 g feta cheese Crumbled for mixing.
  • 1 tsp salt To enhance flavors.
  • 1 tsp black pepper To taste.
Chickpeas and Sauce
  • 400 g cooked chickpeas Drained before use.
  • 2 tbsp honey To glaze the dish.
  • 2 tbsp rose harissa paste Adds heat and depth.
Garnish
  • 1 lemon juice of 1 lemon For brightening the dish.
  • 2 tbsp carrot tops Finely chopped for the green sauce.

Method
 

Preparation
  1. Preheat your oven to 190°C (375°F).
  2. Trim the tops of the carrots and place them in a roasting tray. Drizzle with olive oil and sprinkle with cinnamon, salt, and black pepper. Roast for about 30 minutes or until tender and golden.
  3. Meanwhile, prepare the green sauce by chopping the carrot tops. Combine with lemon juice and olive oil in a mortar. Bash until it forms a chunky sauce.
  4. In a mixing bowl, combine Greek yoghurt and crumbled feta. Whisk until blended and smooth. Season with salt and pepper.
Cooking
  1. After 30 minutes, add drained chickpeas to the roasting tray with the carrots and continue roasting for another 15 minutes.
  2. Mix honey and harissa paste in a separate bowl to form a glaze.
Serving
  1. Once roasted, pour the honey-harissa glaze over the carrots and chickpeas and toss to coat.
  2. Spoon the whipped feta onto a serving plate and top with roasted carrots and chickpeas. Drizzle the carrot top oil before serving.

Notes

For storage, keep roasted carrots and whipped feta in separate airtight containers. Leftovers can last up to three days. For variations, try different vegetables or swap feta for goat cheese.