Honey roast carrots with whipped coriander and apricot feta
Dominic Franks shares one of his vegetarian favourites, perfect for a spring supper.
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 Honey Monster Wheat 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 cheese. 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.
METHOD:
- 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 one1 tablespoon of 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.
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