Roasted baby carrots, which you can pick up at the farmers market, are a favourite dish of mine. My go to is tossing them in a little olive oil and then serving with dukkha on a bed of labneh.
This recipe is a twist on this but taking more Middle Eastern flavours with the za’atar and pomegranate molasses. If you can’t get baby carrots, regular carrots cut into batons will work just as well.
500g carrots
3 tbsp olive oil
1 tsp za’atar
½ tsp ground coriander
½ tsp salt
2–3 tbsp pomegranate molasses
mint for garnish
Whipped Feta
¼ cup Greek yoghurt
200g feta
zest of half a lemon
2–3 tbsp olive oil
pinch of salt
Drizzle the olive oil over the carrots and toss to coat. Sprinkle over the za’atar, coriander and salt and toss again.
Place the carrots on an oven tray and bake at 190°C for 20–30 minutes, depending on how thick your carrots are. You want them to be fork tender. Once cooked, drizzle over the pomegranate molasses and serve on the whipped feta, garnished with fresh mint.
To make the whipped feta place the yoghurt, feta and lemon zest in a food processor and blend. With the motor running, slowly add in the olive oil. Check and adjust the seasoning.
