recipes
Roasted carrots with whipped cheese and pistachio crumble
2025-02-14
Ingredients
For the roasted carrots
500g carrot, peeled and cut diagonally
2 tbsp olive oil (Borges)
1 tbsp honey
Salt and pepper
½ tsp chilli powder
1 tsp oregano
For the pistachio and pesto crumble
30g chopped pistachios (Lamb Brand)
1 heaped tbsp pesto (Camel Brand)
Juice and zest ½ lemon
2 tbsp olive oil
2 tbsp chopped fresh parsley
Salt and pepper
For the whipped cheese
250g feta cheese (Camel Brand)
2 cloves garlic, finely crushed
2 tbsp chopped fresh chives
1 tbsp olive oil
1 tbsp honey
Salt and pepper to taste
Method
Start with the carrots. Mix all the ingredients together in a bowl, tip out onto a lined baking sheet and spread out. Bake in the oven at 200`c for 20-25 minutes. Next, make the crumble by mixing all the ingredients together and put aside. Lastly, place the feta cheese into a processor with the olive oil, garlic and season with salt and pepper. Blitz for 20-30 seconds to whip. Stir in the chopped chives and spread onto a large serving plate. Next, spoon over the roasted carrots and finally sprinkle over the pistachio crumble. You may drizzle over a little extra honey if you wish.
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