aby carrots make an elegant side dish or cabinet salad. In this dish the carrots natural sweetness is balanced with the spice from Harissa and dressed with a gorgeous green herb dressing.
To prepare the carrots:
2 tsp sesame seeds (172916)
2 tbsp harissa spice mix* (57175) *Harissa can come in both a paste and spice mix. For this recipe you need the dry spice mix.
½ tsp salt (172465)
2 tbsp extra virgin olive oil (35683)
Mix the harissa, sesame seeds, and salt with the oil and toss this through the scrubbed and trimmed carrots.
Spread out on a baking tray and bake at 180°C for 20 minutes or until the carrots are soft. Serve with the herb tahini dressing
For the Herb Tahini Dressing:
1 cup of baby spinach or kale (or if the carrots come with their tops use these) (166852)
½ cup mint (165149)
½ cup coriander (165072)
½ cup parsley (165576)
1 garlic clove (169105)
juice of a lemon (165120)
¼ cup extra virgin olive oil (35683)
1 cup Greek yoghurt (10100)
⅓ cup tahini (88109)
To prepare, place the greens and herbs in a food processor along with the garlic, lemon juice and olive oil and puree. Mix in the yoghurt and tahini and season to taste.