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Smokey roasted carrots & harissa spiced chickpeas with herbs & tahini yoghurt.

A delicious and nutritious side to any any roast, fish, grilled chicken. The salad you need for the #eatyourretinol trend!
Prep Time 40 minutes
Cook Time 35 minutes
Servings 6

Ingredients

Carrots

  • 4-6 Carrots
  • 2 tsp Smoked Paprika
  • 1 tsp Garlic powder
  • Olive oil

Chickpeas

  • 1 (400g) can Chickpeas, drained
  • 1 tsp Smoked paprika
  • 1 tbsp Harissa paste
  • 1 tsp Extra virgin olive oil lemon infused
  • Salt & pepper

Yoghurt

  • 1/2 cup Greek yoghurt
  • 2 tsp Olive oil
  • 1 Clove Garlic
  • 1 tbsp Tahini
  • Salt & pepper

Additional elements

  • 1/2 cup pine nuts toasted
  • 1/2 cup Fresh herbs (parsley, mint, shallots)

Instructions

  • Preheat your oven to 200°C (390°F).
  • Place the quartered carrots on a baking tray.Toss with smoked paprika, garlic powder, olive oil, and a pinch of salt. Roast in the oven for 25–30 minutes, or until tender and slightly charred at the edges.
  • While the carrots are roasting, combine the chickpeas with harissa, lemon olive oil, salt, and pepper in a bowl. Spread on a separate tray or push to one side of the carrot tray during the last 10–15 minutes of roasting. Roast until the chickpeas are golden and slightly crispy.
  • In a small bowl, mix Greek yoghurt with tahini, minced garlic, olive oil, salt, and pepper. Adjust seasoning to taste. Set aside.
  • Toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden and fragrant. Stir constantly to prevent burning.
  • On a serving platter, spread a generous layer of tahini yoghurt. Top with roasted carrots and harissa chickpeas. Sprinkle with toasted pine nuts, fresh herbs, and crumbled feta.
  • Serve warm or at room temperature. Optionally, finish with a drizzle of olive oil or a squeeze of lemon.