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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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)