Roast Cumin Carrots

Roast Carrots tossed in a Coriander and Cumin Gemolata, on Feta Whip with Tahini Drizzle

What you will need:
500g of carrots

Pomegranate kernels to serve

For the tahini sauce:

1/4 cup of tahini

Extra virgin olive oil

A crushed garlic clove or two

A squeeze of lemon

Pinch of salt

Dash of maple syrup

For the whip:
30g of feta

Couple of tablespoons of strained yoghurt

Splash of maple syrup

Black pepper

For the gremolata :

Handful of coriander

A crushed garlic clove

teaspoon of crushed cumin seeds

A pinch of salt

A squeeze of lemon or lime juice

I got these amazing heritage carrots this week in my veg box from @riverford

Carrots are one of my favourite veg. A great source of vitamin A, K, calcium and fibre they’re good for your eye and bone health and also digestion.

I like textures and bold flavours so I made this warm roast carrot dish. The carrots are tossed in a coriander and cumin gremolata, placed on a bed of feta whip, topped with tahini sauce and pomegranate.

Here’s how to make it:

1. Prepare and roast the carrots for 30 mins max just with a swig of olive oil and seasoning

2. Meanwhile make a tahini sauce: whisk the tahini with a glug of olive oil, crushed garlic clove, a squeeze of lemon, salt and a dash of make syrup. Refrigerate what you don’t use !

3. Make the feta whip: blend the feta with a couple of tablespoons of strained yoghurt (I use @iseyskyruk ) and a splash of maple syrup, black pepper. Use a little milk of choice to make sure this is a little wetter than the consistency of a dip.

4. Now make the gremolata : wash and chop a handful of coriander, a crushed garlic clove and add a teaspoon of crushed cumin seeds, a pinch of salt and a squeeze of lemon or lime juice.

5. Toss the warm carrots in the gremolata. Amazing smell!

6. On a plate make a bed of the feta whip, place on the carrots, then the tahini sauce then scatter over pomegranate.

Of course I ate mine with @dillonorganic flax bread toasted. Yum.