Green Harissa Cannellini with Spice-Crusted Carrots

Name: Green Harissa Cannellini with Spice-Crusted Carrots
Yield: Serves 8–10
Ingredients: 2 tsp English mustard powder; 1 tbsp sugar; 1 good pinch chilli flakes; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp cumin seeds; freshly ground black pepper to taste; 200 g dried cannellini beans, soaked overnight and boiled in unsalted water for 45 mins to an hour (or one tin of cannellini beans); 5 tbsp vegetable oil; 600 g small carrots with tops trimmed to 2 cm, thoroughly washed and scrubbed (or 600 g large carrots cut into 7 cm batons); 3 tbsp Green Harissa paste (see recipe); salt and black pepper to taste; ½ cup full-cream yoghurt; 20 g Italian parsley, roughly chopped; flaked sea salt to taste; squeeze of lemon; 1 tbsp Red Harissa paste (see recipe) mixed with 1½ tbsp olive oil (optional); 2 tsp freshly grated lemon or orange zest; 1 tsp salt

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Both the elements in this dish – the Green Harissa cannellini and the Spiced Carrots – are versatile and delicious. Here we have combined them so that they can be served as a main dish or an accompaniment. The spice rub would be great on all roasted root vegetables. The yoghurt offers creamy comfort to the spiciness of the carrots.

Ingredients

200 g dried cannellini beans, soaked overnight and boiled in unsalted water for 45 mins to an hour (or one tin of cannellini beans)
5 tbsp vegetable oil</

Main course
Spicy
Vegetarian
Gluten-free

Method

If you are preparing your own beans, put them on to boil while you make your spice mix. In a small bowl, mix together the salt, sugar, mustard, paprika, chilli flakes, cumin, coriander and pepper.

Preheat the oven to 200°C. Pour the vegetable oil onto a large baking paper-lined