1 tbsp olive oil
15g unsalted butter
1kg carrots, peeled and cut into 2cm slices
200ml vegetable stock
grated zest of 1 orange
1garlic clove, crushed
2 tsp harissa paste
grated zest of 1 lemon + 1 tbsp juice
200g Greek yoghurt
25g shelled unsalted pistachios, roughly chopped
salt and black pepper
Place the olive oil and butter in a large sauté pan on a medium heat. Add the carrots and sauté for 6 minutes, stirring often. Add the stock, reduce the heat to medium-low, cover the pan and cook for another 25 minutes, until the carrots are completely soft and there is hardly any liquid left. Transfer the carrots to a food processor, add ¾ teaspoon of salt and blitz briefly to form a coarse paste. Leave to cool and then add the orange zest, garlic, harissa, half the lemon zest and some black pepper. Stir to combine.
Mix together the yoghurt, lemon juice, remaining zest and ¼ teaspoon of salt.
Spread the yoghurt out onto a serving platter and spoon the carrot mixture on top. Sprinkle with the pistachios, drizzle with olive oil