Harissa Roast Baby Carrots with Freekeh Tabbouleh

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Prepare carrots. Trim green parts of carrots 1cm and cut any larger carrots in half lengthways, so they are all roughly the same width. Toss with first measure of harissa paste and a drizzle of olive oil on prepared tray. Season and roast for about 20 minutes, until tender and golden. Turn once during cooking.
2. Cook freekeh in pot of boiling water for 15-18 minutes, until tender with a slight bite. Drain then rinse under warm tap and leave to drain well. While freekeh cooks, chop mint and parsley and set both aside separately.
3. Place eggs in a small pot and cover with cold water. Bring to a gentle boil. As soon as it starts boiling, cook for 3 minutes (for soft-boiled). Drain eggs and run under cold water to stop cooking, remove shells and cut in half.
4. While carrots, freekeh and eggs are cooking, prepare the rest of the meal. In a small bowl, mix all harissa mayonnaise ingredients together and set aside. In a large bowl, mix together all dressing ingredients.
5. Cut cherry tomatoes in half; dice capsicum 1cm; finely dice onion. Place all in bowl with dressing, along with cooked freekeh and dates. Toss to combine and season to taste. Cut remaining lemon into wedges.
6. To serve, divide freekeh tabbouleh between plates. Top with harissa roast baby carrots and soft-boiled eggs. Garnish with parsley and dukkah and serve with a lemon wedge to squeeze over just before eating. Dollop over harissa mayonnaise.