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Roast carrots, Verbena Harrissa, labneh and sesame seeds

Prep 5 minutesCooking 30 minutes6 people

Born in Malaysia, Scully grew up in Sydney and has worked in the Middle East, Russia and Europe. After moving to Britain in 2004, Scully began working with the Ottolenghi team in 2005 at the outpost in Islington. He moved to Nopi as head chef when the restaurant opened in 2011 and remained at the helm until last year. Scully’s first restaurant in St James’s, which opened in March this year, is his first solo venture.


30 minutes

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Side Dish



1.2kg Carrots , skin off, cut in half

2 tbsp Early Harvest Olive Oil

Thyme, sprig

3 cloves garlic , crushed

120g Verbena Harissa

100g Labneh or yoghurt

½ cup Coriander, coarsely chopped

1 tbsp sesame seeds roasted

Sea salt (to taste)


  1. Pre-heat oven to 200 degrees and line your baking tray.
  2. Roast carrots with olive oil, thyme, garlic, and salt for 20-30 minutes until golden brown and lightly charred.
  3. Dress roasted carrots with Verbena Harissa, dollops of labneh, coriander and sesame seeds to serve.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Fresh Verbena Harissa

Fresh Verbena Harissa

The addition of lemon verbena makes for an incredibly fragrant paste with a mellow chilli finish. Chilled Product