Crushed carrots with feta, black barley and preserved lemon - Enfield Veg Co

Ingredients

• 6 long red chillies
• 1 onion, peeled and cut into wedges
• 2 red capsicums
• 3 chopped garlic cloves
• 1 tsp dried oregano
• 1 tbs smoked paprika
• A cup extra virgin olive oil
• 100ml red wine vinegar
• 1 cup cooked black barley (or quinoa)
• 60g thinly sliced preserved lemon skin
• Handful chopped mint
• Handful chopped coriander
• Juice of 1 lemon
• Plenty of extra virgin olive oil
• Salt flakes and fresh black pepper
• 100g crumbled feta
• 1 tbs za’atar
• Drizzle of pomegranate molasses
• 1kg washed carrots
• 2tbs harissa
• 1tbs ras el hanout
• 60ml of olive oil