This is a modern take on a family recipe from my friend's mum in Tunisia.
Roasted Baby Carrots with Hearty Harissa and Goat's Yoghurt.
Roasted Vegetable Salad
This is a stand out simple Tunisian roasted vegetable dish that was inspired by my good friend Imed. Whole baby carrots are roasted with pearl onions until cooked and sweet, then mix through our Hearty Harissa and finish with the tangy goat's yoghurt, fresh dill and a squeeze of lemon.
500g baby dutch carrots washed (not peeled) leaving 1cm of stem attached if possible
200g whole pearl onions skin on.
1 tbsp Hearty Harissa sauce
4 tbsp extra virgin olive oil
juice of 1/2 a lemon
80g goat's yoghurt
1/2 bunch fresh dill picked with stem on (about 1 cm long)
sea salt to taste
Preheat oven to 180c. Line a roasting tray with baking paper.
Trim the carrots then wash well in a pasta strainer under cold water to remove any dirt. Then place on roasting tray.
Add pearl onions with skin on to roasting tray with the carrots then drizzle olive oil over the vegetables and a pinch of sea salt. Place in the oven and roast until the carrots and onions are soft and golden, about 20-30 mins. Turn the vegetables halfway throughout the cooking time.
When onions are cool enough to touch, remove the skin and discard. Place peeled onions and carrots into a mixing bowl, add lemon juice and harissa and toss to coat.
Place vegetables into flat large serving bowl. Gently pour over goats yoghurt and freshly picked dill.
Mishy's Tip : Roasting onions with their skin on not only adds lots of flavour and there is no need for a box of tissues.