1cup almondsroughly chopped (honey roasted are even better)
1tablespoon butter
1tablespoonharissa paste
Creamy Dill Base
1cupGreek yoghurt
1lemonzest
1/2lemonjuiced
2tablespoonfresh dill, finely chopped
Pinch of salt
To Serve
2spring onionsthinly sliced
Extra fresh dill
Fresh mint leaves
Instructions
Preheat your oven to 200°C. Add carrots to a baking tray and drizzle with olive oil, fennel seeds, honey, salt and pepper. Toss to coat. Roast for 30-40 minutes or until caramelised and tender.
1 kilograms carrots, 2 tablespoon extra virgin olive oil, 2 tablespoon fennel seeds, 1 tablespoon honey, Sea salt & cracked black pepper
Make the almond harissa crunch: Heat a frypan over medium heat. Add almonds and butter, toasting until golden. Stir through harissa paste and cook for 1-2 minutes until fragrant. Set aside to cool slightly.
1 cup almonds, 1 tablespoon butter, 1 tablespoon harissa paste
Prepare the creamy base: In a bowl, combine Greek yoghurt, lemon zest, lemon juice, dill and a pinch of salt. Mix until smooth.
1 cup Greek yoghurt, 1 lemon, 1/2 lemon, 2 tablespoon fresh dill, finely chopped, Pinch of salt
Assemble: Spread the creamy base on the bottom of a serving plate. Layer over the roasted carrots, then sprinkle the almond harissa crunch on top. Finish with fresh spring onion, dill and mint.
2 spring onions, Extra fresh dill, Fresh mint leaves
