Roasted Harissa Baby Carrots & Cannellini Beans With A Yogurt Drizzle

Coat the baby carrots in 1 tablespoon of rapeseed oil and roast them in a preheated oven at 200°C/Gas Mark 6 for 20-25 minutes.

Carefully remove them from the oven and toss them in a large mixing bowl alongside the harissa paste until evenly coated. Return them to the oven and roast for a further 10-15 minutes or until they are wonderfully caramelised and golden.

While they are roasting, prepare the yogurt drizzle: place the unsweetened yogurt, maple syrup, apple cider vinegar and mustard in a mixing bowl and whisk up until well combined, then sprinkle in the fresh chives.

To serve, combine the harissa roasted carrots, cannellini beans, raisins and flaked almonds on a serving dish and drizzle with the yogurt sauce. Enjoy while the carrots are still warm, or cold as a salad or side dish.