harissa beet & carrot salad

Cook time : 50mins

Serves 4

Per serving : 318kCal / Carbs 34g / Protein 14g / Fat 14g

2 tbsp harissa

2 tbsp olive oil

450g beetroot (chopped)

1 bunch baby carrots

200g cottage cheese

1 tin chickpeas (drained)

80g greek yoghurt

salt & pepper

3 tbsp raw pistachios

1 tbsp sesame seeds

1 lemon (juiced)

190ºC/374ºF/Gas 5. Line a large baking tray with baking paper and set aside.
Add harissa and water to a large bowl and whisk together.
Place beetroot, carrots and chickpeas in the bowl and toss to ensure they’re well coated. Next, lay them evenly across the baking tray and cook for 20-25 minutes. (use two trays if you find it’s too crowded).
Meanwhile, mix together the cottage cheese, Greek yoghurt, salt and pepper.
On a large serving plate spread the cheese and yoghurt mix over the plater. Layer the beetroot, carrot and chickpeas on top.
Finally, sprinkle with pistachios and sesame seeds, and drizzle with lemon.