Harissa Smashed Carrots and Lamb Kofta
The Hearty Harissa smashed carrots are the star that brings every dish together.It also works as a dip or a stand alone party starter. With our Keep Cal-ond almond cream sauce as the base, barecue the lamb kofta's with a herb salad.
400gm organic carr
2 tbsp Hearty Harissa sauce
1 tbsp capers,drained or rinsed if salted
1 cup of washed mixed herbs with a little stem attached (flat leaf parsley,dill,mint)
1 small french eshallot,cut into thin rounds.
2 tbsp Keep Calm-ond sauce
3 tbsp extra virgin olive oil
1/2 lemon, freshly sque
8 lamb kofta
Boil water in a saucepan.Slightly salted the water so it tastes like the sea.Turn on the bbq/skillet if cooking lamb koftas.
Peel and cut the carrots into 2 cm rounds.Place in boiling water and cook until tender,about 10 mins.
Cook lamb kofta either on a hot bbq or skillet.Turn either side about 5 mins.
Once carrots are cooked save about 80 mls of the cooking water,drain the carrot then place in a bowl with cooking water.With a hand blender,blend for a few seconds or crush with the back of a spoon.
Add 1 tbsp of Hearty Harissa, 1 tbsp of olive oil, capers and salt to taste.Then fold through gently.
In a small mixing bowl add herbs,eshallots, squeeze of lemon and 1 tsp of olive oil with a sprinkle of salt.
On a serving plate,spread the Keep Calm-ond sauce on the bottom.Then lay the carrot dip over the top. Place the cooked lamb kofta over the carrots.
Lay the mixed herb salad over the lamb.Mix 1 tbsp Hearty Harissa, 1 tbsp olive oil and a squeeze of fresh lemon juice. Mix dressing together and pour over the complete dish.
Mishy tip: if serving the smashed carrots as a party snack. Serve it warm with toasted soft pita bread.