Harissa Carrots with Pumpkin Seeds, Labneh and Herbs

By Chef Gabe Kennedy

October 18, 2024

Serves

4-6

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

FOR HARISSA CARROTS-

Carrots2 lbs, washed and tops trimmed

Harissa Paste1 tbsp

Maple Syrupor Flamingo Estate Biointensive Native Wildflower Honey, 2 tbsp

Flamingo Estate Extra Virgin Olive Oil2 tbsp

Coriander1 tsp, ground

FOR DRESSING-

Lemons1, zest and juice

Flamingo Estate Extra Virgin Olive Oil1 tbsp

Saltto taste

Black Pepperto taste

FOR GARLIC LABNEH-

Labneh2 cups

Garlic2 cloves, grated

Saltto taste

Black Pepperto taste

FOR ASSEMBLY-

Mintleaves, to garnish

Parsleyleaves, to garnish

Dillleaves, to garnish

Cilantroleaves, to garnish

Candied Pumpkin Seedschopped

Sumacto garnish

Steps

Preheat oven to 400°F. In a bowl whisk together harissa, maple, olive oil, coriander. Season with salt and pepper and toss it all with carrots. On a parchment lined sheet tray, lay out the carrots with space. Roast for about 35 min. Carrots should be very dark in color.
While carrots are cooking, make a simple dressing by whisking lemon juice, zest, olive oil, salt and pepper together; or shake in a mason jar.
Prepare the labneh by whisking with garlic and seasoning with salt and pepper.
When carrots come out of the oven, lightly toss them with the dressing and chopped up pumpkin seeds. To plate, add a pool of labneh to the plate, place carrots on top. Then top with herbs, a sprinkle of sumac and serve.