Roasted carrots with ricotta, harissa oil, carrot top pesto and pumpkin seeds

Instructions

1. Step 1

   Preheat the oven to 200°C/gas mark 6

2. Step 2

   Trim the carrot tops from the carrots and set aside

3. Step 3

   Bring a pan of salted water to the boil. Add the carrots and cook for 5 minutes, then drain and return to the pan. Cover with a lid and allow to steam dry for several minutes

4. Step 4

   Put the carrots in a roasting pan and drizzle them with a dash of olive oil, and season with salt

5. Step 5

   Transfer the carrots to the oven and roast for 30-40 minutes, or until tender and lightly browned

6. Step 6

   While the carrots roast, make the carrot top pesto. Combine the carrot tops, garlic, parmesan, 4 tbsp olive oil, orange juice and zest, pine nuts, and a pinch of salt in a small blender and mix until combined. Taste, and adjust the seasoning if necessary

7. Step 7

   Combine the harissa and 1 tbsp olive oil together and mix well

8. Step 8

   Heat up a pan over a medium heat, and lightly toast the pumpkin seeds until they puff up. Take care not to burn them!

9. Step 9

   To serve, spread the ricotta on a large serving plate. Top it with the carrots, then drizzle over the pesto and harissa oil, and sprinkle over the pumpkin seeds