Harissa Carrots and Garlic with Tahini Drizzle

Sticky & Sweet whole baby carrots and garlic cloves are smothered in a shalloty harissa oil; Glazed with pomegranate molasses & maple syrup concoction and finished with a spattering of lemony tahini sauce. The easiest seasonal side you will get hooked on to! You can find a quick video demo here

Ingredients (serves 4)
35ml Neutral Oil
1 lb Baby Rainbow Carrots - peeled & whole
8 garlic cloves, peeled & whole
2 shallots, finely chopped
1 tbsp Harissa (1.5 tbsp if using mild variety)
1 tsp ground cumin
1 tsp Salt
1 tbsp Tomato Paste
1.5 tbsp Maple Syrup + 1 tsp Pomegranate Molasses + 1/2 tbsp water - whisked well

Tahini Drizzle
3 tbsp Tahini
1 tbsp Lemon Juice
2 tbsp Water
Pinch of Salt

Garnish
1 tbsp of very finely chopped cilantro or chives
1 tsp roasted sesame seeds

Directions
🥕 Pre-heat oven to 415F. Bring a large pot of water to boil. When vigorously boiling, add whole baby carrots into that. Boil for 8-10 mins or until fork tender. Drain & keep it aside. Whisk all Tahini Drizzle ingredients

🥕 In a medium baking tin (we want everything to fit snugly) - add oil, shallots, garlic, Harissa, tomato paste & spices. Give everything a very good mix. Bake for 7 mins. Then add tender carrots, mix carefully so that carrots are well coated with spices. Now bake for 10 mins

🥕 Now add maple syrup & pomegranate mixture. Mix & broil for 4-5 mins. Until it looks & feels sticky

🥕 Transfer everything onto a lipped platter. Drizzle tahini mixture; garnish with chopped herbs & seeds

White Shakshuka with Garlicky Herb Topping

Loosely inspired by the Turkish Çilbir , here I have my white Shakshouka with a flavorful herby topping - eggs cooked on a bed of thick Greek-yoghurt & Feta sauce then finished with a fried garlic, spices & soft herbs concoction. This one has been voted by several friends and family as the “Breakfast of Champions”

Ingredients(serves 3-4)
Base
2 tbsp Olive Oil
1 large red onion, thinly sliced
1/2 tsp fine sea salt
530g (2 cups), full-fat thick Greek Yoghurt
165g crumbled Feta
4-5 large eggs

Topping
1-1.5 tbsp Olive Oil
3 cloves of garlic, thinly sliced
1 tsp Coriander Seeds, lightly crushed
1 tsp Cumin Seeds, lightly crushed
1/2 tsp Red Pepper flakes
Pinch of salt
50g (1/2cup) Green Peas
3g Basil Leaves, shredded
2g Mint Leaves, shredded

Garnish
3g Sweet Basil, shredded (adjust to taste)
2g Mint, shredded (adjust to taste)
1 tsp Rose Harissa (optional)

Directions
🍳 Heat up 2 tbsp oil in a skillet, add onions sauté for 5 mins then add salt & sauté for one more minute. Add yoghurt, using a silicone whisk give it a good mix and reduce the flame to low. Let it cook for 5 mins

🍳 Now sprinkle feta on top (don’t mix) and let it cook on low flame for 18 minutes. Make 4-5 indentations in that yoghurt-feta base, crack eggs into those. Using a fork or spatula generously mix the whites into the base.

🍳 While the eggs are cooking, combine all topping ingredients in a small pan. Fry everything on low heat for 5 mins

🍳 The eggs should be done in 9-10 mins, add the topping & garnish with fresh herbs (dot it with some Rose Harissa, if using) and serve with a side of crusty bread.