Salt baked carrots, smoked almond, coconut yoghurt & verbena

Bubble Food

Prep Time: 20M
Cooking Time: 45M
Serves: 4

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1 bunch of carrots with leaves (either multi coloured or traditionally orange)

200g salt

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

Recipe provided by Bubble Food


Serves 4


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. Trim the leafy tops from the carrots and then make the crust. Mix the salt and flour together in a bowl, add the rosemary and oil and stir in the water. Knead by hand or in a standing mixer for a couple of minutes to obtain smooth dough. Let it rest for 15 minutes. Preheat the oven to 160C
  2. Roll out the dough on a lightly floured surface to a thickness of about 1cm. Cut rectangles large enough to wrap the dough individually around each vegetable and press the edges together to seal.
  3. Put the dough-wrapped carrots on an oven tray lined with baking paper and bake for 45 minutes until the dough is hard and the veg inside are tender (test with a skewer).
  4. Once the carrots are cooked, slice open the salt crust and leave until cool enough to handle. Discard the crust and use a cloth to rub the skin from the carrots.
  5. For the bases, take one cooked carrot and slice it lengthways into 4 strips about 1/2cm thick, saving any offcuts. Lay each strip slightly off centre of 4 serving plates.
  6. Take the offcuts and the just one of the carrots and blend to a smooth pesto in a food processor with a big teaspoon of coconut yoghurt, the smoked almonds and the olive oil. Add a spoonful of water if the mixture is too thick. Place in a piping bag. Pipe a line of carrot pesto along each carrot strip on the plates.
  7. Slice the remaining carrots into accurate discs 1 cm thick plus a few thinner ones. Stand the discs in descending size order along the strips in the shape of a carrot.
  8. Spoon a little yoghurt and harissa alongside for dipping and finish the plate with the herbs or flowers that you have found or foraged.

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