Crushed Carrot, Harissa & Greek Yoghurt

Crushed Carrot, Harissa & Greek Yoghurt

197kcal per serving
35mins
4servings
Main ingredients
Preferences Under 500 calories Seasonal Summer Autumn Winter
Allergens* Egg free Fish free Lupin free Soya free Sesame free Mollusc free Peanut free Gluten free

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:
energy 824 kJ / 197 kcal
10 %
fat 14 g
20 %
saturates 2 g
10 %
Sugars 10 g
11 %
salt 1.1 g
19 %

of an adult’s Reference intake (8400kj / 2000kcal).

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.