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Spiced Baby Carrots with Herb Tahini Dressing

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 large bunches of baby carrots (165022/166968/166501/166502)

  • 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)


  1. Mix the harissa, sesame seeds, and salt with the oil and toss this through the scrubbed and trimmed carrots.

  2. 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.


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