60gm butter

2 tbl sp harissa

1/4 cup EVOO

3 garlic cloves (minced)

1 lime (juice)

1 tbl sp all spice

2 bunches of baby carrots (keep leaves)

250gm greek yogurt

50gm tahini

Dash white wine vinegar

Toasted sesame seeds

Salt

Preheat oven to 170 degrees

1. Start by washing carrots and leaves thoroughly, cut leaves off and leave to side. Peel carrots a little to remove a light layer of outer skin.

2. In baking tray add butter, harissa, evoo, garlic, lime, all spice and a pinch of salt. Using a fork mask together to create a spicy smooth butter. Add carrots in and using your hands, massage the marinade into them all. Add to oven and cook for 25-30 minutes, or until cooked through.

3. For tahini yogurt, add yogurt, tahini, white wine vinegar, handful of washed and roughly chopped carrot leaves and salt to taste to a bowl and using a fork bring together.

4. To plate add bed of tahini yogurt, top with cooked carrots and spoon the spicy butter over the top. Finish with roughly torn carrot leaves and toasted sesame seeds.