Tuesday, February 4, 2014

Roasted Dutch Carrots + Harissa Yoghurt Dressing

When life gives you lemon, make lemonade.
Or when life gives you not much money because work hasn't paid you for a month and you're too scared to check your bank account, buy whatever is on that fun little sale trolley at Harris Farm markets, whack yoghurt on it and call it lunch.

Roasted Dutch Carrots + Harissa Yoghurt Dressing
Serves 2

1 bunch Dutch carrots
Olive oil
Salt + pepper
1/2 cup of natural yoghurt
1 roasted capsicum, roughly chopped
1 teaspoon harissa paste
1 garlic clove, crushed
Handful of fresh mint leaves, some whole, some chopped
1 lime

Chuck carrots on a lined roasting pan. Drizzle generously with olive oil, sea salt flakes and pepper. Bake in a moderate oven for about 20 minutes until soft and golden.

To make dressing, combine yoghurt, capsicum, harissa paste, garlic, chopped mint leaves and juice of half a lime. Scatter a few fresh mint leaves over the carrots and serve with yoghurt dressing.  
*Note: this is amazing with some grilled haloumi (if it's pay day).


  1. Roasted carrots seem the be the new black in restaurants. They're popping up everywhere. Will have to roast my own soon!

    1. They are so delicious (and in this case, cheap!)
      Definitely give them a go :)