•SUMMER EVENINGS• So after quite a miserable rainy start to the day, the sun finally came out and we had a lovely al fresco dinner involving these 2 delicious dishes - a rose harissa carrot dip and spinach flatbreads. The crushed carrot dip is inspired by the amazing @ottolenghi and is perfect for summer ️. I’ve used a gorgeous rose harissa which is actually one of my cupboard staples but this one was kindly gifted to me by @belazu_co and it tastes in this dish.
Right summer, hurry up please as I’ve got plenty more al fresco dishes up my sleeve! Have a wonderful Sunday evening ️.
4 medium carrots, sliced and boiled till soft
1 large clove garlic
1/2 teaspoon salt
Zest and squeeze of lemon
1/2 cup natural yoghurt
1 teaspoon harissa
Crushed pistachios, pomegranate seeds and rose petals to serve
1. Blitz together the garlic, boiled carrots, half the lemon zest, harissa and salt till combined (I like doing it when the carrots are still warm).
2. Mix the yoghurt, the other half of the lemon zest, a pinch of salt and the squeeze of lemon. Put into a bowl. Top with the carrot mix and sprinkle over the toppings. - 2 hours ago