Harissa Spiced Carrot Pasta Salad with a yogurt dressing by Shelley Judge

Ingredients

2 long red chillies
1 capsicum
2 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. ground coriander
1 tbsp. olive oil
1 bag Angelo’s Wholemeal Fettuccine
500 g baby carrots
1 pomegranate
4 tbsp. Greek yoghurt
1 tbsp. tahini
3 sprigs fresh mint

Method

Remove the seeds from the capsicum and spread the capsicum out on a small baking tray, lined with baking paper. Roast the capsicum at 180C for 20mins.

Meanwhile prepare the chillies by removing the seeds.. Add the chillies, garlic, cumin, paprika, coriander and olive oil to a food processor. Process on low for 2 mins. Remove the capsicum from the oven and add to the food processor, process on high for another 2 mins or until relatively smooth. (This can be made ahead of time and kept in the fridge for 3 days or frozen for up to 3 months)

Prepare the carrots by cutting into thin slices. On a baking tray, toss the carrots with 2 tbsp. Harissa and then roast at 180C for 20mins. Remove from the oven and allow to cool.

Meanwhile, prepare the pasta as per packets instructions. When it is done, rinse thoroughly with cold water then set aside to dry.

In a small bowl, combine the Greek yoghurt and tahini.

Assembly: In a large serving bowl, combine the pasta, carrots, half of the pomegranate seeds, and the remaining harissa mixture. Drizzle with the yoghurt mixture and sprinkle with remaining pomegranate seeds and fresh mint leaves to garnish.

TIP: To remove pomegranate seeds, slice the pomegranate in half. Place one half with the seeds facing your fingers. Tap the back of the pomegranate with the back of a spoon; watch as the seeds pop out into a bowl below!

NUTRITION TIP: Wholemeal pasta is a great nourishing alternative. With much more fibre than white flour, wholemeal will keep you fuller for longer!

She is food smart, she is food hip, she is Shelley Judge! Get food wise by clicking here and finding out more about Shelley.