The addition of harissa paste gives these carrots a spicy Moroccan kick.
- 3 bunches baby (Dutch) carrots, trimmed, peeled
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- ½ tsp sweet paprika
- 2 lemons, juiced
- 60 ml (¼ cup) olive oil
- 2 tbsp harissa (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place carrots in a saucepan over medium-high heat and cover with cold, salted water. Bring to the boil and cook for 10 minutes or until just tender when pierced with a knife. Drain.
Meanwhile, combine remaining ingredients in a bowl. Toss carrots in sauce and serve warm.
• Harissa, available from Middle Eastern and specialist food shops, is a Tunisian chilli paste made from dried chillies and spices.
Photography Brett Stevens
As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.