Harissa Carrots and Tofu Ricotta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°c (fan assisted|)/375°f/gas 5.

Step 2

Combine the sliced carrot, harissa, a good glug of olive oil and a pinch of salt in a large bowl. Use your hands to give everything a good mix and rub the harissa into the carrots, then arrange the slices between two baking trays. Roast for 30-35 minutes, or until soft in the middle and slightly charred on the edges.

Step 3

Roughly dry the chickpeas with a tea towel, then mix with a glug of olive oil and a good pinch of salt and black pepper in a bowl. Pour out onto another baking tray and roast alongside the carrots for 25-30 minutes, or until golden brown and crunchy.

Step 4

Meanwhile, make the tofu ricotta. Combine the tofu, nutritional yeast, lemon juice, 1 tbsp water a good pinch of salt into a food processor. Blitz until you have a thick creamy consistency, then taste and adjust the seasoning, if needed.

Step 5

To make the harissa dressing, combine the olive oil, harissa paste, lemon juice and a good pinch of salt and black pepper in a small jug. Stir well, then taste and adjust the seasoning, if needed.

Step 6

Spread the tofu ricotta over the base of a serving plate. Arrange the harissa carrots and crispy chickpeas on top, then drizzle over the dressing. Serve sprinkled with dill and a good crack of black pepper.

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