Roasted Carrot Salad

Sweet roasted carrots on a creamy dill yoghurt base, finished with a crunchy almond harissa topping. It looks impressive, it’s easy, and it’s perfect for sharing.

By @wholesomebysarah

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1 kg carrots
• 2 tbsp extra virgin olive oil
• 2 tbsp fennel seeds
• 1 tbsp honey
• 0 sea salt
• 0 cracked black pepper
• 1 cup almonds
• 1 tbsp butter
• 1 tbsp harissa paste
• 1 cup Greek yoghurt
• 1 zest of lemon
• 0.5 juice of lemon
• 2 tbsp fresh dill
• 0 salt
• 2 spring onions
• 0 extra fresh dill
• 0 fresh mint leaves

Instructions

1. Preheat your oven to 200°C.
2. Add the carrots to a baking tray and drizzle with olive oil, fennel seeds, honey, salt and pepper. Toss to coat.
3. Roast for 30 to 40 minutes, until caramelised and tender.
4. For the almond harissa crunch: heat a frying pan over medium heat. Add the almonds and butter and toast until golden.
5. Stir through the harissa paste and cook for 1 to 2 minutes until fragrant. Set aside to cool slightly.
6. For the creamy base: combine the Greek yoghurt, lemon zest, lemon juice, dill and a pinch of salt in a bowl.
7. Mix until smooth.
8. To assemble: spread the creamy base on a serving plate.
9. Layer over the roasted carrots.
10. Sprinkle with the almond harissa crunch. Finish with the spring onion, dill and mint.