Including this one in my 12 Days of Summer Salads but it’s arguably is not that summery depending how you serve it. Nonetheless… I had carrots, poms and feta and I wanted to use them all up, plus at this point in the year is anyone ACTUALLY paying attention? I think not. This is rich in flavour and delicious alongside your Christmas or celebratory side dishes.
ROAST SPICED CARROTS WITH WHIPPED FETA
Serves 4 as a side
500g baby carrots, trimmed
3 tbsp extra virgin olive oil
2 tbsp honey
1 1/2 tsp cumin
1 tsp sweet paprika
3/4 tsp cinnamon
1/2 tsp ground sumac
1/2 pomegranate
1/2 cup fresh parsley leaves
3 tbsp pecans, toasted and roughly chopped
Whipped feta:
1/2 cup yoghurt
100g feta
2 tbsp lemon juice
4 tbsp extra virgin olive oil
1 clove garlic
Heat oven to 200C. Slice carrots lengthways into quarters, or thinner if they are large carrots. Combine extra virgin olive oil, honey, cumin, paprika, cinnamon, sumac and a good pinch of salt and pepper in a small bowl and whisk. Spread carrots over the tray and pour the honey spice over the carrots, then toss to coat. Bake for 20-25 minutes in the oven, tossing once throughout the cooking process. Whilst it cooks combine the ingredients for the whipped feta in a food processor and blend until creamy. Pour the whipped feta onto a shallow serving bowl or dish and refrigerate until ready to use. Once the carrots are cooked you can pop hot straight onto the whipped feta or allow to cool for a summer style salad and layer onto the feta when ready. Top with pomegranate, chopped pecans and parsley and serve.
