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Honey Harissa Carrots With Whipped Feta

A delightful dish that combines the sweetness of honey with the spicy kick of harissa, perfect for any meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean, North African
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Carrots
  • 500 g Carrots Choose fresh, juicy carrots.
  • 1 tsp Cinnamon Enhances the sweetness.
  • 2 tbsp Olive Oil High-quality for roasting.
  • 1 tsp Salt Essential for seasoning.
  • 1 tsp Black Pepper Essential for seasoning.
For the Whipped Feta
  • 200 g Greek Yogurt For a creamy base.
  • 100 g Feta Crumbled for rich flavor.
For the Chickpeas
  • 400 g Drained Cooked Chickpeas Provides texture and protein.
For the Sauce
  • 2 tbsp Honey For sweetness.
  • 1 tbsp Rose Harissa Paste Adds spice and flavor.
  • 1 Juice Lemon Zesty to balance flavors.
For Garnish
  • 2 tbsp Carrot Tops Finely chopped for carrot top sauce.

Method
 

Preparation
  1. Preheat your oven to 190°C (375°F).
  2. Trim the green tops off the carrots and toss them into a roasting tray.
  3. Drizzle with olive oil, sprinkle with cinnamon, salt, and pepper.
Roasting Carrots
  1. Roast the carrots in the preheated oven for 30 minutes.
Making the Sauce
  1. Finely chop carrot tops and mix with lemon juice and olive oil to create a chunky sauce.
Preparing Whipped Feta
  1. In a bowl, combine Greek yogurt and feta cheese. Whisk until smooth and season to taste.
Crisping Chickpeas
  1. Add drained chickpeas to the roasting tray and return to the oven for 15 minutes.
Coating Vegetables
  1. Mix honey and harissa paste. Pour over the roasted carrots and chickpeas, tossing to coat.
Assembling the Dish
  1. Spoon whipped feta onto a serving plate, top with roasted carrots and chickpeas, and drizzle with carrot top oil.
Serving
  1. Serve warm, ideally with fresh bread for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Consider using other root vegetables or creating a vegan version with plant-based alternatives.