Harissa & honey roast carrots with lemon feta

I bought some lovely lunched carrots this week, so I felt like they deserved to be showcased in their very own dish! So here they are: super easy to make, spicy and slightly sweet with creamy salty feta and a sprinkle of sumac on top. They’d make a great a side to serve with a tagine or any Middle Eastern style stew or with cous cous and a green salad for a light lunch.

Ingredients

Serves 4-6

• 400g bunched carrots (with tops)

• ½ tbsp honey

• ½ - 1 tbsp harissa dried spice blend

• 100g feta, crumbled

• Zest of 1 lemon

• A pinch of sumac, optional

Method

• Pre-heat the oven to 180ºc.

• Trim the carrot tops and reserve the leaves, then cut the carrots in half length ways.

• Line up on a tray and drizzle with rapeseed oil, honey and sprinkle over the harissa, plus a pinch of salt.

• Roast for 25 minutes and then turn. Cook for a further 15 minutes until soft and starting to brown at the edges.

• While the carrots are roasting, roughly chop the carrot top leaves (throw away the stalks) and mix with the feta and lemon zest.

• Serve warm, topped with the feta mix and sumac if you’re using it.