Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.
- Carrots – Baby, Chantaney or Heritage varieties 250g
- Baby Gem Lettuce 120g
- Coriander 5g
- 1 Whole Lemon
- Greek Yoghurt 120g
- Harissa Paste 20g
- Rapeseed Oil 30g
- Flaked Almond 60g
- Diluted Vegetable stock 150g
Harissa Roasted Carrot Salad With Lemon Yoghurt Dressing, Toasted Almonds
This recipe is delicious as a light lunch or a starter, you’ll find this on a seasonal menu. (Serves 4)
Top and tail carrots and cut into half and then diagonally into 1cm thick slices, if using Baby or Chantaney Carrots remove tops and cut down the middle into halves
Mix vegetable stock with Harissa Paste and add to a roasting tray with the pre prepared carrots, roast at 180ᵒc for 20 minutes or until stock has reduced and carrots are roasted
Roast the Almonds in a separate roasting tray at the same temperature as the Carrots until golden 6-8 minutes
Prepare the dressing by adding zest and juice from the lemon and mixing with the Greek yoghurt and Rapeseed Oil
Pick the Coriander leaves and reserve, finely chop the stalks and add into the step below.
Once the Roasted Carrots have cooled add to the Baby gem leaves that have been separated and season with Salt and Pepper and half of the roasted Almonds and finely chopped Coriander Stalks
Add the half of the yoghurt to the base of the serving bowl and place the Carrot and Baby Gem and Almond mix on top.
Dress with Remaining Lemon Yoghurt, Roasted Almonds and Coriander and serve
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day. (Serves 12)
Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl.
Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts.
Will keep in the fridge for up to five days. Best eaten at room temperature.
- Vegetable Oil 230ml
- Natural Yogurt 100g
- 4 Large Eggs
- 1 1/2 tsp Vanilla Extract
- 1/2 Zested Orange
- Self-raising Flour 265g
- Light Muscovado Sugar 335g
- 2 1/2 tsp Ground Cinnamon
- 1/4 Fresh Nutmeg (finely grated)
- 3 Carrots (grated)
- Raisins 100g
- Chopped Walnuts 100g
For the icing
- Butter 100g
- Icing Sugar 300g
- Soft Cheese 100g