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Sticky harissa carrots with mint, ricotta & lentils
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450g carrots, such as Waitrose Limited Selection Sweet Kingdom Carrots, well scrubbed
2 tsp cumin seeds, crushed
2 tsp olive oil
250g pouch cooked Merchant Gourmet Beluga Lentils
4 tbsp Cooks’ Ingredients Rose Harissa Paste
Finely grated zest and juice 1 lemon
1 tbsp clear honey
200g ricotta, lightly beaten until smooth
25g mint, leaves only
1 Preheat the oven to 220°C, gas mark 7. Cut the carrots lengthways, into halves or quarters. Toss in a large roasting tin with the cumin and oil. Season. Roast for 30 minutes, turning occasionally, until tender and golden.
2. Meanwhile, heat the lentils according to pack instructions. Set aside. Mix together the harissa, lemon zest and juice, honey and seasoning.
3. When the carrots are ready, mix 2 tbsp of the harissa dressing into the tin and return it to the oven for 2 minutes until sticky.
4. Spread the ricotta over a platter. Top with the lentils and carrots, then tear over the mint. Drizzle with the harissa dressing to serve.
Typical values per serving:
1546mcg vitamin A per serving
This recipe was first published in May 2017.