Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Harissa-roasted carrots with labneh and carrot top-coriander pesto

Mediterranean 15 Mins Prep · 20 Mins Cook

Preheat the oven to 200°C, gas mark 6.
To prepare the carrots, wash and scrub them in cold water. Trim the tops, leaving approx. 2cm, and set aside for later. In a small bowl, mix 2 tablespoons of olive oil and harissa paste until well combined. Place the carrots on a baking sheet and drizzle over the harissa mixture, making sure the carrots are evenly coated. Season with salt and pepper. Roast for approx. 20-25 minutes, or until the carrots are tender and slightly caramelised.
Meanwhile, prepare the pesto. Rinse the carrot tops to remove any sand and pat dry with a kitchen towel. Mince the garlic. Toast the pine nuts in a dry pan until golden and cool. Finely grate the cheese. In a food processor, combine the carrot tops, fresh coriander leaves, pine nuts, garlic and cheese. Pulse until the mixture is finely chopped. With the food processor running, slowly drizzle in 4 tablespoons of olive oil until the pesto reaches your desired consistency. Season with salt and pepper and pulse to combine.
In a medium bowl, whisk together the yoghurt and Boursin Cheese until smooth then spoon it onto a platter. Arrange the harissa roasted carrots on top. Spoon over some of the pan juices and pesto.