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Prep Time: 30 minutes
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Cook Time: 15 minutes
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Serves: 4-6
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Recipe by: Le Creuset
TO MAKE THE MEZZE CITRUS SALAD:
Using a sharp knife, peel all the citrus and slice them into thin rounds. Using a vegetable peeler, peel the fennel bulb into ribbons and place it in ice water along with the herbs. Reserve some of the fennel fronds.
Drain the fennel and herbs and place them in a Le Creuset 26cm Oval Serving Bowl, topped with the citrus and pomegranate rubies. For the dressing, place all the ingredients in a jar, shake to emulsify, and season to taste.
TO MAKE THE HARISSA HUMMUS ROAST CARROTS:
Preheat a Le Creuset Toughened Non-Stick Shallow Frying Pan on a medium heat and drizzle with olive oil. Fry the carrots in batches until golden and just cooked through. Toss in 1 tablespoon of harissa and butter and transfer to a hot oven if you prefer the carrots softer, sweeter, and roasted for longer.
TO SERVE:
Place the hummus on a Le Creuset Side Plate, swirl with the remaining harissa and top with the warm carrots and pomegranate rubies and any pan juices. Serve with toasted pita breads and olives.
