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Crispy Moroccan carrots
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Total Time:
50 minutes
Try this versatile dish with a variety of vibrant heritage carrots for a delightful and surprising appetizer, side dish, or snack option.
Ingredients:
  • 12 baby carrots
  • 3 oranges
  • 3 fresh bay leaves
  • 3 sprigs of fresh thyme
  • 4 sheets of filo pastry
  • olive oil
  • runny honey
  • 2 tablespoons sesame seeds
  • 1 tablespoon tahini
  • 2 teaspoons rose harissa
  • 6 tablespoons natural yoghurt
Instructions:
  • - Preheat your oven to 200ºC/400ºF/gas 6. Wash the carrots, then boil in salted water for 10 minutes till tender, drain. Grate half of the orange zest into the pan and squeeze the juice in. Cook with bay leaves, thyme, and a pinch of salt until syrupy, then add the carrots back to glaze them. Let cool. - Lay out filo sheets, brush with oil, cut into 3 strips. Roll each carrot in a strip like a cigar and place on a baking tray. Roast for 20 minutes till crisp, drizzle with honey and sesame seeds for the last 5 minutes. - Stack the carrots, sprinkle with sesame seeds, and serve with a swirl of tahini-harissa yogurt.

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