This beautifully spiced carrot dish is inspired by the bold, generous flavours of Yotam Ottolenghi – sweet, earthy carrots roasted with rose harissa and cumin, layered over silky houmous and finished with toasted hazelnuts, pomegranate and fresh herbs.
It’s the kind of food that feels special but is secretly simple: big flavours, lots of texture, minimal fuss. Perfect for relaxed entertaining, midweek sharing or a table full of plates and good conversation.
Preheat your oven to 230°C fan.
In a large bowl, mix the cumin seeds, honey, harissa, melted butter, olive oil and salt. Add the carrots and toss well to coat.
Spread onto a parchment-lined baking tray (use two if needed – space helps them roast rather than steam).
Roast for 12–14 minutes, until just beginning to brown but still with a little bite. Set aside to cool slightly.
While the carrots roast, swirl the houmous or tahini-yoghurt mixture generously onto your serving plate.
Arrange the warm carrots over the houmous. Scatter with coriander, pomegranate seeds, lemon juice and toasted hazelnuts.
Finish with a pinch of sea salt and black pepper if you like.
Serve with warm flatbreads for scooping.
Optional extra: crumble over feta for added richness.
A chilled glass of Mint Condition.
This dish pairs beautifully with Mint Condition – a still, herbaceous non-alcoholic cocktail made with Herb Verde, fresh mint, ginger and cranberry.
It’s a great example of how non-alcoholic cocktails can pair with food just as thoughtfully as wine – without overpowering the dish.
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