A recipe shamelessly pinched from Nigel Slater’s Observer column, because I want to make sure I always have it to hand. I suppose it’s a variation on escalivade really, but the carrots and spice make it quite different. I have changed it a little — Nigel said to put two tablespoons of harissa in it. I think harissa in the UK must be quite feeble. If I’d used that much of the ubiquitous Tunisian harissa in tubes that we get here, it would have blown our heads off. Naturally you can adjust the level to your taste and the strength of your harissa.
Make lots of this, as it’s ideal for keeping in the fridge and eating at room temperature when it’s so hot you don’t want to cook. A good party buffet dish too I should think.
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