Harissa Roasted Carrots and Tahini

This side dish complements almost any protein. It's simple enough for weeknight cooking, but also impressive enough for entertaining at dinner. Many components of this recipe can be made up in advance.

1tbsp Chopped Dill or Coriander Olive Oil Carrots, peeled and roasted Harissa Paste

For the Tahini Yogurt

100g Tahini Paste 25ml Lemon Juice 10g Sea Salt 100g Greek Yoghurt

Preheat the oven to 200 C.

Peel the carrots, and toss together with the olive oil and herbs. Leave the stalks remaining.

Prepare the Tahini yogurt, I use Belazu for its nutty flavour.

Place the carrots on a large rimmed baking sheet and arrange in a single layer without overlapping. Roast for 30 to 35 minutes, tossing once halfway through, until tender.

Remove carrots from the oven and add the harissa paste. Toss to coat. Place the carrots back in the oven for 5 extra minutes.

Spoon a generous circle of the tahini yoghurt on a serving dish, creating a well in the middle.

Stack the roasted carrots on top and serve.