feed me vega
Recipe: honey-harissa carrots with whipped feta
From creamy feta with spicy carrots to chickpea salad: beans are no longer the underdog in the kitchen. In Amelia Christie-Miller’s new cookbook Bold Beans, you’ll find 80 surprising recipes in which these protein-rich all-rounders get the spotlight they deserve. Versatile, nutritious and irresistibly delicious!
door Selisa Moorlag
Amelia: “Delicious, spicy-sweet carrots on a bed of creamy whipped feta. We serve this with warm flatbread. If you don’t have carrot tops, use fresh parsley.“
How to make honey-harissa carrots with whipped feta
- Preheat your oven to 190 °C.
- Place the carrots (without the finely chopped tops) in a roasting tin. Drizzle with 1 tablespoon of olive oil and sprinkle with the cinnamon and some salt and pepper. Mix well and roast the carrots in the oven for 30 minutes.
- Meanwhile, combine the carrot tops or flat-leaf parsley in a mortar with the lemon juice and the remaining olive oil. Pound into a coarse green sauce.
- Put the yoghurt in a medium-sized bowl and crumble the feta over it. Whisk until the feta is fully incorporated, then season with salt and pepper.
- Add the chickpeas to the roasting tin, toss with the carrots and return to the oven for another 15 minutes, until the carrots are roasted and the chickpeas are crispy.
- Mix the honey and harissa in a small bowl.
- Remove the carrots and chickpeas from the oven. Pour the harissa mixture over them and toss until everything is well coated.
- Spoon the feta yoghurt onto a serving plate and place the chickpeas and carrots on top. Drizzle with the carrot-top pesto and serve with bread for dipping.
Title: Bold beans
Author: Amelia Christie-Miller
Price: €29,99
Publisher: Carrera
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