Roast carrot and houmous salad with harissa
Serves: 4-6
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Roast carrot and houmous salad with harissa
Carrot tops are not only loaded with flavour – like the vegetable itself, but with a zingy parsley freshness – they're also packed with nutrients, so don't automatically toss them in the compost. Fried with a little garlic, they make a delicious addition to this flavoursome Middle Eastern-style salad
Serves: 4-6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
513Kcal
Fat
40gr
Saturates
2gr
Carbs
22gr
Sugars
12gr
Fibre
13gr
Protein
9gr
Salt
1.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 x 400g bunches of young carrots
- 1 tbsp cumin seeds
- 4 tbsp olive oil
- 1 garlic clove, finely sliced
- ½ x 20g pack dill, roughly chopped
- 2 x 200g pots extra-smooth houmous (we used Sabra houmous extra)
- ½ tbsp harissa paste (we used Belazu rose harissa)
- 10g dukkah
Step by step
Get ahead
Prepare to the end of step 1, a few hours ahead.
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut off the leafy tops from the carrots, leaving 1cm of the stalks attached. Reserve the green leafy tops. Scrub the carrots clean then cut in half lengthways (cut any larger ones into quarters). Place on a roasting tray and scatter over the cumin seeds. Drizzle with half the olive oil and toss to coat. Season well and roast in the oven for 35-40 minutes, or until tender and slightly caramelised. Remove from the oven and leave to cool to room temperature.
- Wash the reserved carrot tops and dry thoroughly with kitchen paper. Heat 1 tablespoon of the remaining oil in a large frying pan and gently fry the garlic for 1 minute, taking care not to let it colour. Roughly chop the carrot tops and add to the pan. Fry for a further 1-2 minutes until wilted. Remove from the heat and set aside to cool, then toss through the dill.
-
Toss the roasted carrots with the carrot top and dill mixture. Swirl the houmous over the base of a platter, then pile the roasted carrots on top. Mix the harissa paste with the remaining tablespoon of oil and drizzle over the plate. Scatter with the dukkah to serve.TipDukkah is an Egyptian nut and spice mix, often served with bread and olive oil. You can buy it, or make your own by blitzing toasted nuts, sesame, cumin and coriander seeds together until quite finely chopped. Store in a lidded jar.
