Ingredients
For the roasted Carrot and Fennel with Harissa, Black Lentils and Yoghurt
-
1 pound / 500g carrots
-
1 pound / 500g fennel (about 2 medium bulbs)
-
2 medium red onions
-
1 Tbsp. coconut oil
-
1 Tbsp. cold-pressed olive oil
-
a couple pinches salt and pepper
-
1 cup / 250ml Greek-style yogurt (preferably goat or sheep)
-
zest of 1 lemon
-
pinch of sea salt
-
1 cup / 225g black lentils (Du Puy or French lentils would also work), soaked if possible
-
½ tsp. sea salt
-
1 Tbsp. cold-pressed olive oil
-
a handful of mint leaves, roughly chopped
-
flaky sea salt, to garnish
Harissa Dressing
- ¼ cup cold-pressed olive oil
- 1-4 tsp. harissa paste, to your taste (I used 3 tsp.)
- 2 Tbsp. freshly squeezed lemon juice
- ½ Tbsp. maple syrup
- pinch sea salt, to taste