B’zar roasted carrots with preserved lemon paste
Middle Eastern 10 Mins Prep · 30 Mins Cook
- Squeeze 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.
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