Crushed carrots with harissa and pistachios

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 kg carrots, peeled and sliced
• 200ml vegetable stock
• grated zest 1 orange
• 1 garlic clove, crushed
• 2 tsp harissa paste
• grated zest 1 lemon
• 200g fat free Greek yoghurt
• 1 tbsp lemon juice
• 25g shelled unsalted pistachios, roughly chopped
• salt and pepper

Method

1. Place the olive oil and butter in a large saute pan over a medium-high heat.
2. Add the carrots and fry for 6 minutes, stirring often, they need to soften a little.
3. 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.
4. Transfer the carrots to a food processor, add 3/4 tsp salt and blitz briefly to form a coarse paste.
5. Leave to cool, and then add the orange zest, garlic, harissa, half the lemon zest and some black pepper. Stir to combine.
6. Mix together the yoghurt, lemon juice, remaining lemon zest and 1/4 tsp salt
7. Spread the yoghurt out on a serving platter and spoon the carrot mixture on top. Sprinkle with pistachios and serve.