Still absolutely loving my harissa roast carrots & chickpeas with whipped tahini yogurt - I’m thinking for todays brunch 🎉

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Still absolutely loving my harissa roast carrots & chickpeas with whipped tahini yogurt - I’m thinking for todays brunch 🎉

Having said that I could eat the tahini yogurt with a spoon 😇😉

Here’s the recipe, much love, Niki xxx

550g carrots , sliced
1 tbsp olive oil
Piunch sea salt

Whipped tahini
50g tahini
1 clove garlic
Juice 1/2 lemon
80g vegan natural yogurt
1/2 tsp sea salt
25ml water

Harissa dressing
1 tbsp olive oil
1 smoked paprika
2 tbsp rose harissa/harissa paste
1/2 sea salt

1 can/jar chickpeas, drained

Toppings
1/2 tsp pul biber - optional
Dill

For the carrots
Pre heat your air fryer to 180c
Toss the carrots in olive oil and sea salt.
Place on the tray and cook for approx 20 minutes. Shake a couple of times.
Remove and add to a large bowl.

For the sauce
Mix everything in a jar.
Add to the roast carrots & chickpeas and toss to combine.

For the whipped tahini
Add all the ingredients to a food processor and blitz until very smooth & creamy.

To serve
Top the tahini with the roast carrots, pul biber & fresh dill.

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