Mānuka Honey Harissa Carrots with Crispy Chickpeas, Whipped Feta & Herb Oil

This is the salad you serve when you want something hearty, impressive, and full of flavour — but still beautifully simple.

Roasting vegetables with a touch of Mānuka honey brings out their natural sweetness and adds the perfect sticky glaze. In this recipe, spring carrots and chickpeas are tossed in honey and harissa, then roasted until golden and crisp. It’s all layered over a thick, creamy whipped feta base, finished with a punchy herb oil and dukkah for crunch.

This is the kind of dish that works just as well for dinner parties as it does for weekday lunches. And thanks to the natural sweetness of honey and the richness of tahini and feta, it feels indulgent and nourishing — the hallmark of a great golden habit.

Ingredients

For the Mānuka honey Harissa Carrots + Chickpeas

• 2 bunches spring carrots

• 400g can chickpeas, drained and rinsed

• 2 tbsp cooking oil

• 1 ½ tbsp Mānuka honey

• 1 ½ tbsp harissa

• 1 tsp sea salt

For the Whipped Feta

• 50g feta

• ¼ cup hulled tahini

• ¼ cup extra virgin olive oil

• ¼ cup water

• Zest and juice of 1 lemon

• ½ tsp sea salt

For the Herb Oil

• 2 cups chopped fresh herbs (use a mix of parsley, coriander, basil, carrot tops)

• ½ cup walnuts, toasted

• ½ cup extra virgin olive oil

• 1 tsp chilli flakes

• 2 garlic cloves, crushed

• ½ tsp sea salt

• 2 tbsp dukkah (for garnish)

Method

1. Roast the Carrots + Chickpeas
Preheat the oven to 200°C. Leave small carrots whole and slice larger ones in half lengthways. Spread carrots and chickpeas on a baking tray.

In a small bowl, mix the oil, Mānuka honey, harissa and salt. Pour over the tray and toss well to coat. Roast for 15 minutes, then switch the oven to grill and cook for a further 8–10 minutes, until golden and slightly crisp.

2. Make the Whipped Feta
Add all whipped feta ingredients to a blender or food processor. Blitz until smooth and creamy. (You can also use a stick blender.) Set aside.

3. Prepare the Herb Oil
Wash the blender, then add all herb oil ingredients. Pulse until you get a bright green oil with a bit of texture — not fully smooth.

4. Assemble the Salad
Spoon the whipped feta onto a large, flat plate and spread evenly with the back of a spoon. Top with roasted carrots and chickpeas, then spoon over the herb oil. Finish with a sprinkle of dukkah.

Tips for Serving + Storing

• This dish is best served warm or at room temperature.

• Leftovers will keep in an airtight container for up to 3 days.

• If you have extra herb oil, drizzle it over eggs, toast, or grain bowls through the week.

Why Mānuka Honey Works Here

The natural sweetness of great Mānuka honey balances the spice of harissa and deepens the roast flavour of the carrots. It also helps everything caramelise beautifully in the oven — no burnt edges, just glossy golden colour.

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