Serves 4

Cooking time: 30 minutes

What you need:

• 7-8 rainbow carrots, washed and halved lengthwise
• 2 tbsp butter, melted
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 1Tbsp maple syrup
• 1 cup Greek yogurt
• Salt
• 1 lemon
• ½ cup pistachios, toasted and chopped
• ½ bunch mint, chopped

How to make it:

1. Preheat your oven to 425 degrees. In a large bowl, toss the carrots with the butter, ½ pouch of Harissa, maple syrup, ½ cup of the yogurt, and a pinch of salt. Spread the carrots onto a baking sheet lined with parchment paper and a rack
2. Roast for 15-18 minutes, until the carrots are browning and tender
3. Meanwhile, combine the rest of the yogurt with a drizzle of olive oil, the zest of the lemon, and a pinch of salt
4. To serve, spread the yogurt on a plate and lay the carrots on top then garnish with the pistachios, mint and another squeeze of Harissa