Harissa Crushed Carrots with Black Barley, Preserved Lemon & Yoghurt
1kg carrots, washed
2 tbsp harissa
3 tbsp olive oil
1 cup black barley
1/3 cup preserved lemon, skin finely sliced
1 cup flat leaf parsley, roughly chopped
Juice 1 lemon
¼ cup extra virgin olive oil
1 cup natural yoghurt
1 tbsp za’atar
2 tbsp pomegranate molasses
1 cup coriander, picked
Preheat an oven to 200C and line a large baking dish with baking paper.
Toss the carrots with the harissa, olive oil & a little salt then scatter onto the tray, cover with baking paper then the whole tray with foil and roast for 30 minutes. Turn the heat down to 170C and continue to cook for another 20 minutes, until the carrots are quite soft.
While the carrots are cooking, bring a medium pot of water to the boil and add the barley, cooking it for 15 minutes. Drain and let cool the place into a large mixing bowl.
Once the carrots are ready, allow them to cool slightly then using a fork, roughly crush them with the back of it, you don’t want a puree, more just broken up. Add these to the barley along with any of the harissa oil from roasting.
Add the preserved lemon, parsley, lemon juice, season with a little salt & pepper, dress with ¾ of the extra virgin olive oil and gently mix.
Spoon some yoghurt onto serving plates, top with some za’atar and spoon the carrot salad around the yogurt. Drizzle with the pomegranate molasses, the remaining olive oil and coriander dropped over everything.