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.
Recipe and photo credit: Abylene Chalmers | Kitchen Garden Rhythms
4
15 minutes
55 minutes
Mediterranean
Vegetable
Carrots are taken to a whole new level when roasted with Black Honey and warm spices.
The carrot top pesto gives a nice zing to contrast against the sweet richness of the honey, and the whipped feta adds a creamy, salty element.
600 grams new season carrots, with tops still attached
3 tablespoons rice bran oil or similar
½ teaspoon chili flakes
1 teaspoon cumin seeds
½ teaspoon cinnamon
Handful of fresh thyme
2 – 3 tablespoons Black Honey or Hot Black Honey
¼ cup carrot tops, finely sliced
1 large fresh garlic clove
½ small lemon
2 tablespoons extra virgin olive oil
150 grams feta
1 cup thick unsweetened Greek yoghurt
Cracked black pepper to taste
Dukkha or toasted almonds to top (optional)
Preheat oven to 190.C
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.
