Serves 4
Prep time: 30 minutes

Harissa Yogurt
• 2 cups Greek yogurt
• 1 cup Harissa paste
• 1/2 cup tomato paste
• 1 tablespoon garlic puree
• 1 teaspoon red wine vinegar
• 1 cup chopped mint
• 1 tablespoon kosher salt

1. In a large bowl, combine all ingredients and mix together until fully combined. Taste and adjust seasoning if necessary.
2. Leave at room temperature until dish is ready to plate.

Baby Carrots
• 1.2 lb. baby carrots
• 1 cup extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 teaspoon chili flakes or Aleppo pepper

1. Toss all ingredients together in a bowl until carrots are marinated.
2. Preheat oven to 400 degrees F. Lay carrots evenly on a baking tray and roast for 15 minutes. Check for tenderness; if not finished, place back in the oven for another 5 minutes.

Spring Onion Bulbs
• 8 spring onion bulbs, cut in half
• 1 cup extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 teaspoon lemon zest

1. Toss all ingredients together in a bowl until onions are marinated.
2. Place onions cut side down in a cold pan and place the pan over medium heat. Cook onions cut side down the entire time until mahogany brown.

To Serve
• splash red wine vinegar
• ¼ cup chopped hazelnuts
• ¼ cup chopped mint

1. While carrots and onions are still hot, toss together in a bowl, adding a splash of red wine vinegar and half the chopped hazelnuts and mint.
2. On a plate, spread yogurt in an even layer. Place carrot/onion mix on top and garnish with remaining hazelnuts and mint.
3. Serve and enjoy!

Recipe courtesy of Jesup Hall, www.jesuphallwestport.com
Chef de Cuisine Dan Sabia, Chef/Owner Bill Taibe