Recipe provided by Bubble Food
The carrots for this spicy Mediterranean dish are first wrapped and baked in a salt dough crust. Cooking vegetables like this produces the most intense, savoury flavours. Paired with a smoky carrot pesto & herby harissa for a show-stopping dinner party starter.
1 bunch of carrots with leaves (either multi coloured or traditionally orange)
300g plain flour (gluten free is fine)
2 tbsp. finely chopped rosemary
2 tbsp. vegetable oil
150 ml warm water
A small tub of coconut yoghurt
30g smoked almonds
1 tablespoon vegetable extra virgin olive oil
1 jar Belazu Verbena Harissa Paste
Washed leaves from the carrots
Edible herbs or flowers like basil, nasturtium, tarragon, or borage
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