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Honey Harissa Carrots on Whipped Feta 

Easy to make and the carrots and chick-peas can be warm or just room temperature so no need to fuss about keeping them hot. We love these as part of a brunch table or to accompany a veggie tart.

Harissa Carrots.jpeg


  • 500g whole carrots or a bunch with their tops on (or 30g parsley), finely chopped

  • 3 tbsp olive oillarge egg yolks 

  •  Juice of 1 lemon

  • 1/2 tsp ground cinnamon 

  • 300g thick greek yogurt

  • 150g feta

  • 1 x 400g can chickpeas, drained, rinsed and patted dry

  • 2 tbsp runny honey

  • 2 tbsp harissa paste

  • Salt and ground black pepper


  • Preheat the oven to 190°C/170°fan/375°F and cut off the carrot tops then toss the carrots in a roasting  tray drizzled with 1tbsp olive oil. Sprinkle over the cinnamon and roast for 30mins.

  • Whizz up in a blender, approximately 2-3 tbsp of the carrot tops, the parsley, lemon juice and olive oil to taste until you have a kind of pesto sauce. In a separate bowl, mix together the honey and harissa paste.

  • Crumble the feta into a bowl, add the yogurt and whisk them together until whipped and creamy, add black pepper.

  • Once the carrots have been roasting for about 30-40 minutes and are nearly done, add the chick peas to the roasting tray and toss around to mix them up. Continue roasting for another 15 mins but be careful not to let the chickpeas go to hard and tough.

  • Take the vegetables out of the oven, pour the honey and harissa over to coat them.

  • Spoon your whipped feta mixture on to a plate and spread it out. Add the carrots and chickpeas then drizzle across the carrot-top pesto. Serve as it is or with some flatbread for scooping up all the yummy sauce.


Something  with a little body is needed to stand up to the vibrant flavors of this dish but at the same time some freshness, a white Pessac Léognan that's seen some barrel aging would be perfect, or perhaps a light red or a Clairet. If the day is warm think about chilling a light Merlot based red.

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