Roasted Carrots on Whipped Feta (V)
Creamy whipped feta with honey, topped with warm, spicy carrots roasted in Charlie & Ivy’s Chorizo Marinade, finished with crushed pink peppercorn cashews and crispy sage. A delicious dish, perfect as a side or served as the main event!
Serves 4 -6 as a side
INGREDIENTS
For the whipped Feta:
1 block (220g) good Feta cheese
2 heaped tbsp Greek yogurt
A drizzle of Cold Pressed Rapeseed Oil
1 tbsp Honey
For the Carrots:
400g bunched carrots
A drizzle of Spicy Chorizo Marinade
A few sprigs of thyme and sage leaves
To Top:
A handful of Mr Filberts Pink Peppercorn Cashews
Preheat the oven to 200C / 180C Fan / 400F / Gas Mark 6.
Start by washing your carrots to remove any excess mud!
Remove the green tops leaving around an inch of green on the carrot. Halve the carrots lengthways, quartering any larger carrots if necessary. Place your carrots in a pan of boiling water and simmer for 5 minutes until starting to become tender, but not soft.
Drain and pat dry. Transfer into your roasting dish. Drizzle over your Spicy Chorizo Marinade and toss the carrots through it until everything is coated. Top with the thyme and sage and place in the pre heated oven for 30 minutes or until the carrots are nicely roasted, this will depend slightly on the size of your carrots.
While they roast, make your whipped Feta base simply by blitzing the Feta, Greek yogurt, a drizzle of Cold Pressed Rapeseed Oil and honey in a food processor or with a stick blender until smooth.
Finally crush your cashews in a pestle and mortar.
To plate up use a platter or shallow dish. Spread your whipped Feta evenly over it to create the base. Top with the roasted carrots, finishing with the sage and thyme. Finally, top with the cashews and a final drizzle of any oil left in the pan.
Serve alongside your favourite roast, as a barbeque side, or with a light salad for a tasty lunch.
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Spicy Chorizo Pork Loin£0.00 -
Spicy Chorizo Marinade£4.50 -
Smoked Chilli Dressing£4.50
