Harissa Crushed Carrots with Black Barley, Preserved Lemon & Yoghurt– kinfolkandco

Ingredients

• 1kg carrots, washed
• 2 tbsp harissa
• 3 tbsp olive oil
• Flake salt
• 1 cup black barley
• 1/3 cup preserved lemon, skin finely sliced
• 1 cup flat leaf parsley, roughly chopped
• Juice 1 lemon
• ¼ cup extra virgin olive oil
• 1 cup natural yoghurt
• 1 tbsp za’atar
• 2 tbsp pomegranate molasses
• 1 cup coriander, picked