Ingredients Checklist
- 2 bunches assorted baby carrots, scrubbed well
- 2 tbsp olive oil
- Sea salt & cracked black pepper
- 1 tbsp honey
CARROT TOP GREMOLATA
- ½ cup carrots tops, finely chopped
- 1 garlic clove, finely chopped
- Zest from 1 lemon
WHIPPED FETA
- 100g danish feta
- 100g cream cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 190°C. Place carrots onto a baking paper lined tray. Drizzle with olive oil, season with salt and pepper and roast for 20 minutes or until tender.
- For the gremolata, place carrot tops, garlic and lemon zest in a small bowl and mix to combine.
- For whipped feta, place feta and cream cheese into a small food processor and blitz until smooth.
- With the motor running, drizzle in the olive oil and blitz until combined.
- Transfer to a piping bag and place in the refrigerator.
- Serve carrots at room temperature topped with whipped feta, sprinkled with gremolata and drizzled with honey.
