Harissa Carrots With Pumpkin Seeds, Labneh, Herbs
from sunnyside up by richard christensen + flamingo estate
serves 4 to 6
INGREDIENTS
For the Harissa Carrots
2 lbs carrots, washed and tops trimmed
1 tbsp harissa paste
2 tbsp Flamingo Estate Honey
2 tbsp Flamingo Estate Extra Virgin Olive Oil
1 tsp ground coriander
For the dressing
1 lemon, zested and juiced
1 tbsp Flamingo Estate Extra Virgin Olive Oil
salt, to taste
black pepper, to taste
For the garlic labneh
2 cups labneh
2 garlic cloves, grated
salt, to taste
black pepper, to taste
For assembly
mint leaves, for garnish
parsley leaves, for garnish
dill leaves, for garnish
sumac, for garnish
candied pumpkin seeds, chopped
DIRECTIONS
Preheat the oven to 400 degrees. In a bowl whisk together harissa, honey, olive oil, and coriander. Season with salt and pepper, add the carrots, and toss to coat. On a parchment lined sheet tray, lay out the carrots leaving space between each. Roast for about thirty-five minutes or until the carrots are tender and very dark in color. While carrots are cooking, make a simple dressing by whisking lemon juice, zest, olive oil, salt, and pepper together; or shake in a mason jar. Prepare the labneh by whisking garlic and swith salt and pepper. When carrots come out of the oven, lightly toss them with the dressing and chopped up pumpkin seeds. To plate, add a pool of labneh to the plate, place carrots on top. Then top with herbs, a sprinkle of sumac and serve.
