Black Honeyed Carrots with Whipped Feta and Carrot Top Pesto
Black honeyed carrots with pesto and whipped feta can be a meal on its own with pita bread. Alternatively, serve with falafel and tabouli as part of a mezze (small appetizer plates).
It's wonderful that you use all parts of the carrot in this vegetarian meal that contrasts sweet, salty, zingy and creamy flavours.
Wash the carrots and remove the tops, preparing the tops for the pesto by finely slicing ¼ cup worth and placing that aside.
Cut any large carrots into halves lengthways. Place into an oven tray with the oil, chili flakes, cumin seeds, cinnamon and thyme, and season with salt. Mix well and bake for 45 – 55 minutes, turning the carrots after 20 minutes, until they are cooked through and caramelised.
Remove from the oven and stir the Black Honey through the carrots, ensuring they are evenly coated. Start with two tablespoons of black honey, taste, and if you would like a stronger honey flavour add another tablespoon.
Make the pesto by taking the finely sliced carrot tops and placing them into a large mortar and pestle with the sea salt and garlic. Bash until finely minced and squeeze in the juice from the lemon half. Add the olive oil and mix. Alternatively, you could make the pesto using a stick blender, which will give a different texture from using the mortar and pestle.
Make the whipped feta by mashing the feta in a bowl and adding in the Greek yoghurt and cracked black pepper. Mix with a fork or whisk until all the lumps are gone.
Spread the whipped feta onto the bottom of a large serving dish, and top with the carrots, scraping all the juices out of the roasting dish too. Spoon the pesto over and sprinkle the dukkah or toasted almonds on top if using.
Recipe Note
Serve with warmed pita bread, filling it with the carrots and whipped feta, and using it to scoop up the sauce.
