Festival Recipe
Roasted Riversfield Carrots with Harissa, Highbank orchard syrup served on a lemony garlicky yoghurt with toasted pine nuts and chopped parsley
Recipe by James Kavanagh and William Murray
- Serves4
Ingredients
- 8 organic, riversfield carrots, peeled and sliced thinly lengthways
- 1 tablespoon of Highbank Orchard syrup
- 1 tablespoon of local Honey
- 2 teaspoons of harissa paste
- 1 tsp cumin seeds
- extra virgin olive oil
- sea salt & black pepper
- 250g Yoghurt
- 1 clove garlic, crushed
- 1 lemon, zested
- fresh parsley, chopped
- sea salt
- handful of toasted pine nuts
Method
- Preheat oven to 200C.
- Place carrots in a roasting tray with a good drizzle of olive oil, harissa, sea salt, freshly cracked black pepper and cumin seeds, toss well and place in the hot oven for 20 minutes.
- Take out and stir in the orchard syrup and honey, making sure everything is well glazed.
- Place back in the oven for 10 minutes.
- Meanwhile mix the yoghurt, crushed garlic, lemon zest and a little olive oil, seasoning well with sea salt and black pepper.
- Spread on a large plate and top with the carrots, toasted pine nuts, chopped parsley and any tray juices drizzled over.
