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Harissa Carrots with Pumpkin Seeds, Labneh, Herbs
June 10, 2026
In this Recipe
Ingredients
HARISSA CARROTS
Carrots 2 lbs, washed and tops trimmed
Harissa Paste 1 tbsp
Flamingo Estate Honey 2 tbsp
Flamingo Estate Extra Virgin Olive Oil 2 tbsp
Ground Coriander 1 tsp
DRESSING
Lemon 1, zested and juiced
Flamingo Estate Extra Virgin Olive Oil 1 tbsp
Salt To taste
Black Pepper To taste
GARLIC LABNEH
Labneh 2 cups
Garlic 2 cloves, grated
Salt To taste
Black Pepper To taste
ASSEMBLY
Mint Leaves, to garnish
Parsley Leaves, to garnish
Dill Leaves, to garnish
Cilantro Leaves, to garnish
Candied Pumpkin Seeds Chopped
Sumac To garnish
Steps
- Preheat oven to 400°F. In a bowl whisk together harissa, honey, olive oil, and coriander. Season with salt and pepper, add the carrots, and toss to coat. On a parchment lined sheet tray, lay out the carrots leaving space between each. Roast for about 35 minutes or until the carrots are tender and 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.
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