What to do with CARROTS

When carrots take centre stage, they just have to be good. These were no exception.
Roasted spicy carrots on a bed of cool yoghurt was a hit.
If you are stuck for a simple but very tasty vegetarian dish and love spice as we do, then why not give this recipe a try?
Not only is it satisfying, but it will suit all budgets and be ready in no time at all.
We served ours with home made couscous and a rocket salad. If you don't have time, why not buy a ready made pot of couscous for convenience.
This would make a great starter or light lunch.
Here's how we made this dish:

SPICY CARROTS

Ingredients - serves 2

400g carrots

half teaspoon of Harissa - dry spice mix (not the paste)

two teaspoons of oil 

a pot of plain yoghurt (we used full-fat Greek yoghurt)

half lemon, zested

handful of chopped flat leaf parsley and/or mint

optional: za'atar spice (see my note below) or paprika 

salt and black pepper

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NOTE: We had the za'atar spice in the cupboard and used this to sprinkle over the yoghurt. If we hadn't had that spice, we would have sprinkled a few pinches of paprika instead. The flavour is essentially in the marinated carrots. 

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Mix the Harissa spice with the oil and place into a plastic bag. 

Cut the carrots in half, lengthways. Place into the bag and distribute the spice mix. Leave for at least half an hour. 

Heat the oven to 180ºC. Place carrots onto a lightly oiled baking sheet and roast, covered with foil for 30 minutes. Remove foil, turn carrots over and continue to cook for a further 10-20 minutes until soft.

Spread the yoghurt onto a plate and sprinkle with a little salt, pepper and a few pinches of either paprika or za'atar. 

Place carrots onto yoghurt. Sprinkle the lemon zest and scatter chopped herbs - we used parsley today, as that's all we had. You could use mint and/or coriander. Why not experiment. 

Drizzle with a little olive oil and serve with rocket salad. Add couscous if you like or perhaps crumble some salty feta cheese. 

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