Roasted Apricot Harissa Carrot Farro Bowls with pistachio mint yogurt

Roasted Apricot Harissa Carrot Farro Bowls with Pistachio Mint Yogurt 🥕🌿 This bowl is all about sweet heat and cool contrast: roasted carrots, jammy apricots, chewy farro and a thick pistachio-mint yogurt that softens the harissa without making the dish heavy. It is the kind of meal that feels colourful and generous, but still stays practical for a weeknight. Yield: 3-4 servings Time: about 45 minutes Ingredients For the roasted carrots and apricots: - 650 g carrots, halved lengthways if thick - 100 g dried apricots, halved, or 6 fresh apricots, quartered - 2 tbsp olive oil - 1 1/2 tbsp rose harissa or mild harissa paste - 1 tsp honey or maple syrup - 1/2 tsp ground cumin - 1/2 tsp fine sea salt - Black pepper - 1 tbsp lemon juice, added after roasting For the farro: - 520 g cooked farro, warm or room temperature - 1 tbsp olive oil - 1 tsp lemon zest - 1 tbsp lemon juice, plus extra to taste - 2 tbsp chopped mint or parsley - 1 tbsp toasted pistachios, finely chopped - Pinch of salt For the pistachio mint yogurt: - 240 g Greek yogurt or labneh - 35 g pistachios, finely chopped - 2 tbsp chopped mint - 1 small garlic clove, finely grated - 1 tbsp lemon juice - 1 tsp olive oil - 1 tsp honey or maple syrup - Pinch of salt To serve: - Extra mint leaves - Extra chopped pistachios - Lemon wedges - A small drizzle of olive oil or chilli oil Method 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper. If the carrots are large, cut them into long pieces so they roast evenly and get caramelised edges. 2. Roast the carrots and apricots. Toss carrots and apricots with olive oil, harissa, honey, cumin, salt and black pepper. Spread everything out in one layer. Roast for 24-30 minutes, turning once, until the carrots are tender with browned edges and the apricots look glossy and jammy. Splash over the lemon juice while the tray is still warm. 3. Dress the farro. Put the warm farro in a bowl with olive oil, lemon zest, lemon juice, herbs, chopped pistachios and a spoonful of the warm harissa tray juices. Toss well. Taste before assembling: it should be bright, lightly salty and not dry. 4. Make the yogurt. Stir Greek yogurt or labneh with pistachios, mint, garlic, lemon juice, olive oil, honey and salt. Keep it thick and cold. If it is very stiff, loosen it with 1 tablespoon of cold water, but do not make it runny. 5. Assemble the bowls. Spoon the farro into shallow bowls. Add the roasted carrots and apricots, then spoon or ribbon the pistachio mint yogurt around the warm vegetables. 6. Finish. Add extra pistachios, mint leaves, lemon wedges and a little olive oil or chilli oil. Serve while the carrots are warm and the yogurt is still cool. Serving and storage tips The roasted carrots and farro keep well for 2 days in the fridge. Store the yogurt separately so it stays fresh and thick. Rewarm the farro and carrots gently, then add the cold yogurt and herbs just before eating. For a bigger meal, add chickpeas, grilled halloumi or a soft egg. Save this one for a grain bowl that is spicy, sweet, creamy and properly satisfying. ✨