Preserved lemon paste adds bold depth of flavour to just about any savoury dish. Here, we pair it with roasted carrots for extra brightness and richness
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 369 |
| Fat | 21.6g |
| Saturates | 7.4g |
| Protein | 2.3g |
| Carbs | 48.9g |
| Sugars | 33.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSqueeze two lemons.
To make the preserved lemon paste, place the lemon juice (about 80ml), preserved lemon, 2 tbsp of honey and olive oil in a food processor and blitz until smooth and combined.
To make the honey-roasted carrots, start by preheating the oven to 200˚C, gas mark 6.
Meanwhile, rinse the carrots and place in a roasting dish. Drizzle with the rest of the honey and add in the butter. Season with the salt and b'zar spice (Arabic mix masala).
Place the dish in the oven and roast for approx. 20 minutes.
Remove the carrots from the oven and add in the currants. Baste with the honey-butter sauce. Place back in the oven for a further 5-10 minutes or until tender.
Serve with the preserved lemon paste, lemon slices and roughly torn herbs.
