Neven Maguire's Honey Roasted Carrots with Whipped Feta & Harissa Chickpeas

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

1. 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.
2. 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.
3. 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.