Harissa Roasted Carrots & Chickpeas with Whipped Feta

This is a killer BBQ side dish that will have your guests hungry for more - trust me! Using sweet carrots with earthy chickpeas and spicy harissa paste, all on a bed of creamy, tangy whipped feta, you are in for a taste sensation.

This is hands-down one of my most popular dishes at any gathering, garden party or barbecue. It's a hit with both meat-eaters and veggies alike!

A tip for this recipe: You can either leave the carrots whole, or chop them into large, uneven chunks. I’ve made this recipe both ways, and while the chunks cook well, the whole carrots look stunning on the plate!

Whipped Feta Dip with Harissa Roasted Carrots and Chickpeas

Ingredients

4 Carrots, peeled

1 400g tin Chickpeas, strained

75g Harissa paste

200g Feta

2-4tbsp Greek Yoghurt

Parsley

Salt, Pepper, Oil

Method

1. Preheat the oven to 180°

2. Use about 25-30g of the harissa and toss the carrots in it – you can loosen with a little drizzle of olive oil if needed. Sprinkle them with a small pinch of salt and pepper. Arrange the coated carrots on a baking tray lined with baking paper and pop in the oven for around 30 mins. This will largely depend on how big your carrots are!

3. Next, use the remaining harissa paste to coat the chickpeas. Again, use a little salt and pepper to season before putting them on a separate, lined baking sheet. These won’t need quite as long as your carrots, approximately 20 mins depending on how crispy you want them.

4. While the carrots and chickpeas are roasting, it’s time to tackle the feta. In a food processor, roughly crumble the feta. Give it a quick pulse to break it down a little before adding one tablespoon of yoghurt. Blitz and assess the consistency.

5. Keep adding little bits of yoghurt at a time, blitzing in between, until you reach your desired consistency. Much like with pesto, this is down to personal preference. I like mine quite thick, but schmearable. You may need to season with salt, however do this to taste as feta can be salty. Place in the fridge until ready to serve.

6. When the carrots are cooked through and the chickpeas are crips – it’s time to get layering! Schmear the whipped feta on a serving platter, leaving a small dent in the middle as this allows you to stack the toppings.

7. Then, lay your carrots down in the feta. Next, sprinkle over the chickpeas.

8. Finish your plate with a flourish of chopped, fresh parsley and extra flaked salt and cracked pepper, if desired.