for 4 person

Carrots

600 g	carrots, quartered lengthwise
3 tbsp	olive oil
1 ½ tsp	harissa
1 tbsp	agave syrup
1 tbsp	lime juice
¾ tsp	salt
a little	pepper

Hummus

1 tin	chickpeas (approx. 400 g), rinsed, drained
1	garlic clove
1 dl	water
100 g	tahini (sesame paste)
2 tbsp	lime juice
1 tbsp	olive oil
½ tsp	ground cumin
¾ tsp	salt
a little	pepper

To serve

1 tsp	sea salt
100 g	pomegranate seeds
½ bunch	flat-leaf parsley, torn into pieces

How it's done

Carrots

Place the carrots on a baking tray lined with baking paper. Combine the oil, harissa, agave syrup and lime juice, season, spread on top of the carrots, mix.

To roast

Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove.

Hummus

Place the chickpeas in a blender along with all the other ingredients up to and including the pepper, puree until smooth, spread on plates.

To serve

Sprinkle the carrots with fleur de sel and serve on top of the hummus, garnish with the pomegranate seeds and parsley.

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