Cook: 45 minutes

Serves: 8 - 10

Roasting sweet carrots in spicy rose harissa, sticky honey and warming spice blend, Ras El Hanout, elevates them into a stunning side dish — especially topped with crunchy dukkah. Yoghurt tahina sauce finishes it nicely. Use non-dairy yoghurt if pairing with a meaty main.

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Heat your oven to 180°C fan and line a large oven tray with baking parchment.
Mix the oil, honey, Cook With M&S Rose Harissa and Cook WIth M&S Ras el Hanout in a bowl large enough to contain all the carrots.
Add the carrots to the bowl and mix to coat them in the sauce.
Line an oven tray large enough to hold them in a single layer and roast for approximately 45 mins — until the carrots are soft and slightly caramelised.
While the carrots are cooking, combine the yoghurt and tahina, stirring until smooth. Season to taste – add more raw tahina if you wish.
On a large serving platter, spread the yoghurt tahina sauce thinly enough to hold all the roasted carrots. Place the carrots on top and sprinkle with the Cook with M&S Dukkah, parsley and almonds, if required.

Ingredients

Name: Honeyed harissa carrots with dukkah and yoghurt tahina
Prep time: 10 min
Cook time: 45 min
Yield: 8 - 10
Ingredients: 30ml olive oil 3 tbsp runny honey 1 tbsp Cook With M&S Rose Harissa 1 tsp Cook With M&S Ras El Hanout 1 kg thin carrots, peeled (carrots with the tops on look good) For the yoghurt tahina sauce: 250ml Greek yoghurt 75g raw tahina To serve : 2 tbsp Cook With M&S Dukkah A handful of roughly chopped flat leaf parsley A handful of toasted chopped almonds (optional)

30ml olive oil

3 tbsp runny honey

1 tbsp Cook With M&S Rose Harissa

1 tsp Cook With M&S Ras El Hanout

1 kg thin carrots, peeled (carrots with the tops on look good)

For the yoghurt tahina sauce:

250ml Greek yoghurt

75g raw tahina

To serve:

2 tbsp Cook With M&S Dukkah

A handful of roughly chopped flat leaf parsley

A handful of toasted chopped almonds (optional)