Roast Carrots, Crispy Chickpeas and Labneh

Ingredients

• Carrots (Heritage) 250+g
• Soft goats cheese & yoghurt c.200g
• Harissa (smoked chilli)
• Chickpeas (Tin or ½ tin)
• Olive oil
• Garam Masala
• Honey/Agave syrup
• Lemon
• Coriander and parsley 50-100g
• Green chilli
• Garlic
• Hazelnuts, walnuts and almonds c.35g
• Cumin, fennel and coriander seeds
• Sesame seed

Method

1. 1Scrub or peel carrots, cut in half and toss in harissa (smoked chilli) and olive oil.
2. 2Drain and rinse chickpeas, pat dry and coat with garam marsala, a squeeze of honey and salt.
3. 3Roast both in separate trays for 30-40mins.
4. 4Zhoug - Bliz together parsley, coriander, garlic, green chilli, olive oil, lemon juice, s&p
5. 5Dukkah: Toast hazelnuts, walnuts, and almonds. Add cumin, fennel, and coriander seeds. Cool and bash in a pestle and mortar. Season and add sesame seeds.
6. 6Whip together soft goat’s cheese and yoghurt, spread on a large plate and zest some lemon over.
7. 7Assemble: layer warm carrots, scatter chickpeas, drizzle the Zhoug and sprinkle the Dukkah.