INGREDIENTS
1kg carrots, peeled, cut into 2cm pieces
2/3 cup (165ml) extra virgin olive oil
2 teaspoons harissa (see note)
1 teaspoon ground cumin
Pinch ground ginger
2 garlic cloves, roughly chopped
2 tablespoons red wine vinegar
METHOD
- Preheat oven to 200°C. Line a baking tray with foil.
- In a pan, cover carrots with water and simmer over medium heat for 10 minutes un l just tender.
- Transfer to the baking tray, drizzle with 2 tablespoons oil and roast for 20 minutes until browned.
- Cool, then whiz in a processor with harissa, spices, garlic and vinegar.
- Slowly add remaining oil and whiz until smooth.
- Season and serve.