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Roasted Carrots and Fennel with Coconut Rice and Harissa Dressing

Pop this dish into your weeknight dinner rotation for a quick and comforting meal.

Serves 4 Total Time 30 mins


  • 500g baby carrots, peeled, cut in lengthways
  • 350g fennel bulbs, trimmed, sliced lengthways
  • 2 tbsp olive oil 
  • 4 free-range eggs 
  • 2 x 250g pouches of coconut rice
  • 100g baby leaf spinach 
  • bunch of flat leaf parsley, leaves picked
  • 50g coconut flakes, toasted
  • 150g coconut yogurt 
  • 2 tsp smoky harissa paste 
  • 1 tbsp olive oil 
  • the zest and juice of 1 lemon


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6. Place the carrots and fennel into a baking tray, drizzle with oil, then season and cook in the oven for 20 mins.
  2. Combine the dressing ingredients and season with sea salt and black pepper.
  3. When the carrots and fennel are cooked and slightly caramelised, set aside.
  4. Poach the eggs to your liking.
  5. Next, cook the rice according to the packet instructions.
  6. Pile the rice, carrots, fennel, spinach and parsley into bowls. Top each one with a poached egg.
  7. Finish with a drizzle of harissa dressing and a scattering of toasted coconut flakes.
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