Neven Maguire's Honey Roasted Carrots with Whipped Feta & Harissa Chickpeas
Neven Maguire
Neven Maguire
Recipe - Beacon Court
Neven Maguire's Honey Roasted Carrots with Whipped Feta & Harissa Chickpeas
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Ingredients
2 Packets Simply Better Irish Seasonal Baby Rainbow Carrots
2 Tbsp. Simply Better Spanish Extra Virgin Olive Oil, plus extra for drizzling
1 Tbsp. Simply Better Spanish Orange Blossom Honey
1 Tsp. Simply Better Organic Spicy Pepper & Herb Seasoning
1 Carton Simply Better Organic Chickpeas
1 Tsp. Simply Better Organic Harissa Spice Seasoning
1 Pack Simply Better Greek Feta Barrel Aged
225g Simply Better Authentic Greek Yoghurt (10% Fat)
A Few Fresh Flat-leaf Parsley Leaves
1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
Simply Better Clogherhead Oriel Sea Salt
Baby Salad Leaves, to serve
Directions
INGREDIENTS
- 2 Packets Simply Better Irish Seasonal Baby Rainbow Carrots
- 2 Tbsp. Simply Better Spanish Extra Virgin Olive Oil, plus extra for drizzling
- 1 Tbsp. Simply Better Spanish Orange Blossom Honey
- 1 Tsp. Simply Better Organic Spicy Pepper & Herb Seasoning
- 1 Carton Simply Better Organic Chickpeas
- 1 Tsp. Simply Better Organic Harissa Spice Seasoning
- 1 Pack Simply Better Greek Feta Barrel Aged
- 225g Simply Better Authentic Greek Yoghurt (10% Fat)
- A Few Fresh Flat-leaf Parsley Leaves
- 1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
- Simply Better Clogherhead Oriel Sea Salt
- Baby Salad Leaves, to serve
METHOD
- Preheat the oven to 180°C (350°F/ Gas mark 4). Peel the carrots and trim the tops. Put in a small roasting tin with half the oil and season with salt. Roast for 30 minutes. Mix the honey with the spicy pepper & herb seasoning. Drizzle over the roasted carrots and cook for another 10 minutes until soft and caramelised.
- Meanwhile, drain the chickpeas and dry well with kitchen paper. Put in a separate roasting tin with the rest of the oil and the harissa. Season with salt and roast on the top shelf for 25 minutes until crisp.
- Drain the feta and put into a food processor with the yoghurt, pulse until whipped. Spread out on to a platter and when the carrots are ready, arrange on top, drizzling any juices left in the tin with a little extra oil. Tear over the parsley leaves, if liked. Scatter some of the roasted chickpeas on top, the rest can be served in a separate bowl with the flatbreads and salad alongside so everyone can help themselves.
Neven's Top Tip: This makes a wonderful vegetarian main course or is also delicious serve alongside some roast lamb.
20 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Dunnes Stores Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta 500ml
€8.49€16.98/l
Dunnes Stores Simply Better Spanish Orange Blossom Honey 340g
€5.99€17.62/kg
Dunnes Stores Simply Better Organic Spicy Pepper & Herb Seasoning 50g
€3.00€0.06/g
Dunnes Stores Simply Better Organic Chickpeas in Water 390g
€1.19€3.05/kg
Dunnes Stores Simply Better Organic Harissa Spice Seasoning 45g
€3.00€0.07/g
Dunnes Stores Simply Better Greek Feta Barrel Aged 210g
Buy 3 get Cheapest Free
€4.19€19.95/kg
Dunnes Stores Simply Better Authentic Greek Yogurt 450g
ONLY €2
€2.00€4.44/kg
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Dunnes Stores Simply Better Italian Piadina Romagnola 4 x 116g (464g)
€2.00€4.31/kg
Dunnes Stores Simply Better Clogherhead Oriel Sea Salt 100g
€3.00€30.00/kg
Dunnes Stores Sweet Bistro Salad Leaves 140g
€1.99€14.21/kg
Recipe
INGREDIENTS
- 2 Packets Simply Better Irish Seasonal Baby Rainbow Carrots
- 2 Tbsp. Simply Better Spanish Extra Virgin Olive Oil, plus extra for drizzling
- 1 Tbsp. Simply Better Spanish Orange Blossom Honey
- 1 Tsp. Simply Better Organic Spicy Pepper & Herb Seasoning
- 1 Carton Simply Better Organic Chickpeas
- 1 Tsp. Simply Better Organic Harissa Spice Seasoning
- 1 Pack Simply Better Greek Feta Barrel Aged
- 225g Simply Better Authentic Greek Yoghurt (10% Fat)
- A Few Fresh Flat-leaf Parsley Leaves
- 1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
- Simply Better Clogherhead Oriel Sea Salt
- Baby Salad Leaves, to serve
METHOD
- Preheat the oven to 180°C (350°F/ Gas mark 4). Peel the carrots and trim the tops. Put in a small roasting tin with half the oil and season with salt. Roast for 30 minutes. Mix the honey with the spicy pepper & herb seasoning. Drizzle over the roasted carrots and cook for another 10 minutes until soft and caramelised.
- Meanwhile, drain the chickpeas and dry well with kitchen paper. Put in a separate roasting tin with the rest of the oil and the harissa. Season with salt and roast on the top shelf for 25 minutes until crisp.
- Drain the feta and put into a food processor with the yoghurt, pulse until whipped. Spread out on to a platter and when the carrots are ready, arrange on top, drizzling any juices left in the tin with a little extra oil. Tear over the parsley leaves, if liked. Scatter some of the roasted chickpeas on top, the rest can be served in a separate bowl with the flatbreads and salad alongside so everyone can help themselves.
Neven's Top Tip: This makes a wonderful vegetarian main course or is also delicious serve alongside some roast lamb.