Warm Roasted Carrot & Chickpea Salad with Harissa Yoghurt

Ingredients

• 600 g carrots
• 400 g tinned chickpeas
• 2 tbsp harissa paste
• 200 g Greek yoghurt
• 1 tsp cumin seeds
• 3 tbsp olive oil
• 20 g fresh coriander
• 1 lemon

Method

1. 1

   Preheat the oven to 200°C. Peel the carrots and cut into batons. Drain and rinse the chickpeas. Spread both on a large baking tray, toss with olive oil, cumin seeds, 1 tbsp harissa, salt and pepper. Roast for 30 minutes until the carrots are tender and the chickpeas are crispy.

2. 2

   Mix the Greek yoghurt with the remaining harissa and the juice of half the lemon. Season with salt.

3. 3

   Spread the harissa yoghurt across a large serving platter.

4. 4

   Pile the warm roasted carrots and chickpeas on top. Scatter with fresh coriander leaves.

5. 5

   Finish with a squeeze of lemon juice and a drizzle of olive oil. Serve warm.