RECIPES
Roasted heirloom carrots with Persian fetta
By
15 minutes
20 minutes
6
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INGREDIENTS

600g heirloom baby carrots, peeled, tops trimmed
80g olive oil
1 tbs sugar
1 tsp English mustard powder
1 tsp smoked paprika
½ tsp cumin powder
½ tsp coriander powder
½ tsp fennel seeds
2 tsp lemon thyme, chopped
Murray River salt flakes
Ground pepper, to taste

Herb dressing

50g parsley leaves, picked and washed
50g mint leaves, picked and washed
1 tsp lemon zest
100ml lemon juice
250ml extra virgin olive oil
Murray River salt flakes and pepper, to taste

To serve

100g Persian fetta, crumbled
30ml olive oil
20g almond flakes, toasted
10g parsley, coarsely torn

METHOD

1. Pre-heat the Oven on Fan Plus at 180°C.
2. Mix together oil, sugar, mustard, paprika, cumin, coriander, fennel, thyme and toss with the carrots until evenly coated. Season with salt and pepper.
3. Transfer to a baking paper-lined Multi-purpose tray and place into the Oven on shelf position 2. Cook for 20 minutes or until caramelised and tender.

Herb dressing

1. Place parsley, mint and zest into a tall mixing jug and pulse with a stick blender until coarsely chopped.
2. Add oil and lemon juice and pulse to combine. Season with salt flakes and pepper.

To serve

Place warmed carrots into a large serving bowl and top with crumbled fetta. Drizzle with olive oil and scatter almonds and parsley over the top. Serve with herb dressing.

APPLIANCE / FUNCTION

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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

Total $0.00