Crushed Carrot, Harissa & Greek Yoghurt
ingredients
4 large carrots
Few sprigs of thyme and rosemary, chopped
1 tbsp olive oil
2 cloves garlic
1 tbsp rose water
1 tbsp pomegranate molasses
1 lemon
1 tbsp harissa
100g set Greek yoghurt
Few dried rose petals
3 spring onions
50g hazelnuts
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Peel and dice the carrots, dress with the olive oil, thyme and rosemary, season and roast for 30 minutes at 180°C.
2. Blitz the carrots until coarsely chopped, then mix through the rose water, pomegranate molasses, harissa, juice from the lemon, and minced garlic.
3. Finely slice the spring onions and crush the hazelnuts. Arrange on a platter and top with extra pomegranate molasses, spring onions, yoghurt, rose petals and hazelnuts.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.