I have been making this rose harissa roasted carrot, butterbean and feta dish on and off for a couple of years now and every time I make it, it leaves me wanting more. It is so delicious and filling and the combination of the soft butter beans and the crunch of the carrots somehow works wonders. Not only this, it is super healthy too. The butter beans and feta (which I add, though you don’t have to) are full of fibre and protein. It is rich in antioxidants such as vitamin c from the carrots and parsley as well as capsaicin from the rose harissa paste. Capsaicin is the active component of chillies and has been shown to boost metabolism and aid digestion.
Ingredients
- 1 tbsp rose harissa paste
- 1 tsp honey
- 1 tbsp olive oil
- 400g mini carrots
- 100g butterbeans
- 25g organic feta cheese
- A handful of pomegranate seeds
- 1 bunch of parsley, chopped
Method
1. Pre-heat the oven to 210C and line an Oben tray with baking paper.
2. Mix the rose harissa, honey and olive oil in a large mixing bowl and add the carrots, mix and coat well.
3. Place the carrots on the baking paper ensuring some space between the carrots. If not enough space, use two trays so the carrots roast properl. Place in the oven for 10-15 minutes until well roasted.
4. Add the butterbeans to the mixing bowl, mix and coat well.
5. Once the carrots are ready, take them out of the oven and place on a dish, add the butterbeans, crumble feta cheese on top . Finally, scatter the pomegranate seeds and parsley over the top. Enjoy!
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