Honey-Roasted Harissa Carrots with Lentils & Tahini Yoghurt Sauce
Honey-Roasted Harissa Carrots with Lentils & Tahini Yoghurt Sauce
Harissa, a spicy North African blend of chilli and warm spices such as garlic, cumin, coriander and paprika, offers several health benefits due to its combination of anti-inflammatory and antioxidant properties. Chilli contains capsaicin, which helps boost metabolism and supports cardiovascular health by improving circulation.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 450g rainbow carrots, scrubbed
- 2 tbsp cold-pressed extra-virgin olive oil, plus extra
- 1 tbsp raw honey or pure maple syrup
- 1 tsp harissa spice
- Pinch sea salt & pepper
- 1 large fennel, green top removed & bulb sliced
- 1 large red onion, peeled & cut into wedges
- ½ cup French green lentils, soaked overnight, drained & rinsed
- ½ cup Greek yoghurt
- Juice of 1 large lemon
- 1 heaped tbsp tahini
- Handful fresh herbs (mint, dill or parsley)
- Pistachio, hazelnuts, za’atar or dukkha
- Crumbled feta
- Pomegranate seeds
Method
- Preheat oven to 200°C and line 2 baking trays with baking paper.
- Wash the carrots well, cutting any larger ones in half to ensure even roasting. Place them on 1 tray, drizzle with 1 tbsp olive oil and honey and season with harissa, sea salt and pepper. Toss until evenly coated.
- On the second tray, arrange the fennel and onions, drizzle with remaining olive oil and season with sea salt.
- Roast both trays of vegetables for 30–35 mins, tossing halfway through, until tender and caramelised.
- While the vegetables are roasting, bring a large pot of water to a boil and add the lentils. Reduce to a simmer, cover and cook for 15 mins. Stir in 2 generous pinches of sea salt and continue simmering for another 5 mins until tender. Drain, rinse, and toss with a little olive oil.
- In a small bowl, whisk together the yoghurt, lemon juice and tahini until smooth and creamy. Add a little water if you want a thinner dressing. Season with salt and pepper.
- To serve, arrange the roasted vegetables on a serving dish, top with the lentils and drizzle with the dressing. Finish with fresh herbs and your choice of garnish.
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