Honey Roast carrots with Whipped Coriander & Apricot Feta 

Honey Roast carrots with Whipped Coriander & Apricot Feta 

I’m lucky because The Viking and I have similar food tastes but there are certain things that he simply will not tolerate (I of course am perfect and will eat everything…)

One of the things he just hates with a passion is honey (unless it’s on sugar puffs and then he’s happy…) he specifically won’t eat it with savoury foods. The other thing he has a very low threshold for is feta.  No matter how much I try and convince him, he simply won’t budge. So on the rare occasion that I find myself alone I will go wild and make something rare but glorious like these Honey Roast carrots with Whipped Coriander Feta.

It seems like a frivolous indulgence but I see it as delicious self-care.

For the carrots:

• 6 long carrots cut into batons
• Olive oil
• Fresh thyme
• Salt and pepper
• ½ lemon – cut into wedges
• Roughly 2 tablespoons runny honey

For the whipped feta:

• 1 large bunch fresh coriander (use basil if you’re adverse)
• 1 tablespoon Greek Yoghurt
• A few fresh mint leaves
• The juice of half a lemon
• 1 fresh apricot (stone removed)
• 120g feta cheese
• 1 tablespoon honey
• Olive oil

• Chopped pistachios to serve

Method 

Pre-heat the oven to 180°C (160ºC fan/350°F/Gas 4)

Start with the carrots, lay them onto a roasting sheet with the lemon wedges, drizzle with oil and sprinkle over some fresh thyme and salt and pepper. Mix well and roast in the oven for 25 – 35 minutes.  After 20 minutes, drizzle over 1 tablespoon honey and then pop them back in the oven.   You want them soft and slightly charred.

For the feta, simply place everything into a food processor and blend until the consistency is light and whipped.

Spread the feta onto a serving platter and lay the carrots on top.  Dress with more drizzled honey and crushed pistachios for crunch.

For more vegetable recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!