Harissa Roasted carrots on garlicky butter bean mash
This is so easy and quick to make. It is absolutely delicious and can be eaten warm or at room temperature, making it perfect to prepare in advance. The mint really works so if you have it, do add some at the end.
INGREDIENTS
130g carrots, peeled and cut into chunks
160g butter beans
1 teaspoon of harissa
3 garlic cloves
1 chilli, sliced into fine strips (seeds removed)
Salt and pepper
INSTRUCTIONS
Put the carrots and the harissa in a bowl and stir to coat the carrots evenly. Put the carrots and the garlic in the airfryer/oven at 170* for 10 minutes. At this point take the garlic out and return the carrots to the airfryer for 5 minutes (check the carrots with a knife as the size of your carrots may alter the timings - you want the carrots to be cooked but still slightly firm).
While the carrots are cooking put the sliced chilli in a frying pan with the oil and heat until crisp and turning brown at the tips.
Now put the butterbeans, garlic cloves and the oil from the pan (not the chilli strips) into a blender and pulse until smooth.
Finally plate up. Butter beans, carrots on top, any last oil left in your oil measure poured over and the crispy chilli and mint scattered on top.