Hawaij Roasted Carrots with Mung Beans and
Preserved Lemon Yoghurt by Hetty McKinnon

Hetty McKinnon has a special way about vegetables. Some might even say she is a vegetable whisperer. She puts together flavors in ways that make you feel how didn’t I think about it. This roasted carrot salad with hawaij, mung beans and preserved lemon yogurt is a fine example of that. If you too get a case of reaching for the same old recipes with vegetables, get yourself one (or all) of Hetty’s book to have on hand. They endlessly inspire us and we hope you will find them a source of inspiration as well.

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Hawaij Roasted Carrots with Mung Beans and
Preserved Lemon Yoghurt

serves 4-6

500g (1 pound) small carrots, tops trimmed and scrubbed

1 tsp preserved lemon paste

handful of coriander, finely chopped

¾ cup mung beans, rinsed

handful toasted almonds, toasted

handful mint and coriander leaves

1 lemon, cut into 4 wedges (to serve)

sea salt and black pepper

Hawaij yoghurt marinade

2 tbsp hawaij or ras el hanout

1 clove, finely grated

½ cup plain whole-milk Greek yogurt

extra virgin olive oil

sea salt

Preheat oven to 220˚C/425°F.

Mix hawaij, garlic, yogurt, and a big drizzle of olive oil (2-3 tablespoons) in a large bowl until smooth; season with salt. Add half of the yoghurt mixture to the carrots and toss to coat. Reserve the rest of the yoghurt for serving.

Place the carrots in a single layer on a large baking try. Roast for 25-30 minutes, turning once or twice, until the carrots are tender and charred in spots. 

Meanwhile, place the mung beans in a medium saucepan and cover with 5cm (2 inches) of water. Season the water with 2 big pinches of salt. Place on medium-high heat and bring to the boil, then reduce heat to medium and simmer for 25-30 minutes until tender. Drain.

Add the preserved lemon to the remaining yoghurt and mix to combine.

Combine the mung beans with the carrots and toss to combine. Season with sea salt and black pepper, and drizzle with olive oil. Drizzle with preserved lemon yogurt and scatter over the almonds, mint and coriander. Serve with lemon wedges.

Recipe & photos courtesy of Hetty McKinnon.

Hawaij recipes, preserved lemon paste recipes, vegetable recipes, salad recipes, side dishes