Name: Honey harissa carrots and parsnips with whipped goat's cheese and toasted pine nuts
Total time: 3000 s
Yield: 4
Ingredients: 1 pack baby carrots; 1 pack baby parsnip; 1 pack toasted pine nut kernels; 50 gram thick Greek yogurt; 250 gram lighter creamy soft cheese; 200 gram creamy goat’s cheese; 1/2 lemon; 2 tablespoon honey; 2 tablespoon rose harissa paste

Step 1

Heat your oven to 200C/180C fan.

Step 2

Trim and peel your carrots (1 pack) and parsnips (1 pack) so they’re roughly the same size. Add them to a roasting tray, season well and drizzle with olive oil. Roast for 40-45 minutes.

Step 3

Add your lighter creamy soft cheese (250 g) , creamy goat’s cheese (200 g) and Greek yogurt (50 g) to a blender and pulse until whipped. You can also do this with a whisk in a bowl if you don’t have a blender. Season well with salt and pepper.

Step 4

Mix your honey (40 g) and harissa (35 g) together in a bowl. Once your carrots and parsnips are roasted and golden, remove from the oven and combine with the harissa honey.

Step 5

Grab your serving plate. Spread the whipped goat's cheese onto the plate, top with the spiced carrot and parsnips and finish with the toasted pine nuts (1 pack) , plus a good squeeze of lemon (1/2) .

Step 6

Enjoy by itself or with slices of toasted sourdough.

Honey harissa carrots and parsnips with whipped goat's cheese and toasted pine nuts

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