Veg
By Jamie Oliver
50 mins plus cooling
Not Too Tricky
serves 6
About the recipe
People love this as a nibble, starter or side, and are always surprised if you use different coloured heritage carrots – pink, purple, yellow . . . whatever you like!
Recipe From
Ingredients
12 baby carrots
3 oranges
3 fresh bay leaves
3 sprigs of fresh thyme
4 sheets of filo pastry
olive oil
runny honey
2 tablespoons sesame seeds
1 tablespoon tahini
2 teaspoons rose harissa
6 tablespoons natural yoghurt
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the carrots, then cook in a pan of fast-boiling salted water for 10 minutes, or until just tender, then drain.
- Finely grate half the orange zest into the empty pan and squeeze in all the juice. Place on a medium heat, add the bay, thyme and a good pinch of sea salt, then cook until syrupy, folding the carrots back into the glaze to coat. Leave to cool.
- One by one, lay out the filo sheets, rub with oil, then cut lengthways into 3 strips. Place a carrot at the bottom of each and roll up like a cigar, squeezing lightly to seal (don’t worry about being too neat). Repeat with the remaining carrots and filo, placing them on a baking tray as you go.
- Brush each lightly with oil, then roast for 20 minutes, or until lightly golden and crisp, drizzling with a little honey and scattering with the sesame seeds for the last 5 minutes.
- Stack the carrots on a board, scattering over any sesame seeds left on the tray, then swirl the tahini and harissa through the yoghurt and serve alongside.
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