Fatimas Harissa Carrots
ROASTED BABY CARROTS WITH FATIMA'S TOASTED HARISSA
RECIPE BY FATIMA'S
SERVES 4-6 AS A SHARED DISH
800g baby carrots
2T Fatima’s Toasted Harissa
2t cumin seeds
2T olive oil
10g fresh coriander
60g pomegranate seeds
Flaky sea salt & freshly
ground black pepper
Preheat oven to 180 degrees on fan bake.
Peel and trim stems of baby carrots.
In a large bowl, mix together honey, oil, salt, cumin seeds and Fatima’s Toasted Harissa.
Add the carrots, coat well, then spread out on parchment-lined baking trays.
Use two trays to avoid overcrowding.
Roast for 15 minutes, until the carrots are beginning to brown but still retain a bite.
Sprinkle with flaky sea salt and ground pepper.
Scatter the roasted carrots with the chopped coriander, pomegranate seeds and a squeeze of lemon to serve.