Roasted Harissa Baby Carrots and Cannellini Beans with a vegan yogurt drizzle

Spice up your seasonal cooking this month with our tasty Roasted Harissa Baby Carrots with Cannellini Beans! This dish makes the perfect side or addition to a foodie spread. Enjoy what the ground has to offer you in June.

60 mins

3 - 4 people

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INGREDIENTS

1 kg baby carrots, washed,

2 tbsp of harissa paste

1 tbsp of Mr Organic Rapeseed Oil

1 tin of Mr Organic Cannellini Beans

2 tbsp of flaked almonds

3 tbsp raisins

150g dairy-free unsweetened yogurt

2 tbsp maple syrup

1 tbsp of Apple Cider Vinegar Mr

1 tsp of dijon mustard

2 tbsp of fresh chives

METHOD

1. Coat the baby carrots in 1 tbsp rapeseed oil and roast them in a preheated oven at 200C for 20-25 minutes.

2. Carefully remove them from the oven and toss them in a large mixing bowl alongside the harissa paste until evenly coated.

3. Return them to the oven and roast for a further 10-15 minutes or until they are wonderfully caramelized and golden.

4. Whilst they are roasting, prepare the yogurt drizzle: Place the unsweetened yogurt, maple syrup, apple cider vinegar and mustard in a mixing bowl and whisk up until well combined, then sprinkle in the fresh chives.

5. To serve, combine the harissa roasted carrots, cannellini beans, raisins and flaked almonds on a serving dish and drizzle with the yogurt sauce. Enjoy whilst the carrots are still warm, or cold as a salad or side dish.