Recipe | Harissa carrots, whipped feta + herb carrot top oil

Feeds: 6
Time: 25 minutes

Ingredients

2 bunches spring carrots

400 g (14 oz) can chickpeas, drained and rinsed

2 tablespoons cooking oil

1½ tablespoons honey

1½ tablespoons harissa

1 teaspoon sea salt

Whipped Feta

50 g (2 oz) feta

¼ cup hulled tahini

¼ cup extra virgin olive oil

¼ cup water

zest and juice of 1 lemon

½ teaspoon sea salt

Herb carrot top oil

1 cup chopped fresh herbs

1 cup chopped carrot tops

½ cup pine nuts, toasted

½ cup extra virgin olive oil

1 teaspoon chilli flakes

2 garlic cloves, crushed

½ teaspoon sea salt

2 tablespoons dukkah

Method

Preheat the oven to 200°C (400°F).

Leave the small carrots whole and cut the larger ones in half lengthways. Place them on a baking tray with the chickpeas. Mix the cooking oil, honey, harissa and salt together in a small bowl. Pour over the carrots and chickpeas and toss to combine. Bake for 15 minutes, then turn the oven to the grill function and cook for a further 8–10 minutes.

While the carrots are cooking, make the whipped feta. Process all the ingredients in a blender until you have a smooth creamy whip. Wash the blender. (Alternatively you can use a stick blender.)

For the herb carrot top oil, add everything to the blender and pulse until a green oil is formed. You still want some texture in it, rather than it being completely smooth. To assemble the salad, evenly spread the whipped feta on the bottom of a flat, round plate, using the back of a spoon.

Add the roasted carrots and chickpeas, followed by dollops of herb carrot top oil. Lastly, sprinkle over the dukkah.

Leftovers will keep in an airtight container in the fridge for up to 3 days.

—

Buy BOOK

Swap:

Spring carrots for ordinary carrots. In which case, add extra herbs instead of the carrot tops in the oil. Swap the whipped feta for the avocado whip

Tip:

The herb carrot top oil is a great excuse to use up fresh herb stems, such as coriander and
basil. Avoid using any stems that are tough and stringy. If you don’t use all of the oil here, it’s great drizzled on roasted vegetables, fish or chicken.

Turning the oven to the grill function is a great way to crisp up vegetables. If your roasted vegetables are cooked but not golden and crispy, put the tray under the grill for 5–10 minutes.

Delicious with:

Green Beans, Millet + Lemon Sumac Oil and white fish or chicken.

— 

More recipes by the Two Raw Sisters — 

Eggplant + Avocado Whip

Strawberry, Rhubarb + White Chocolate Crumble