Black Honeyed Carrots with

Whipped Feta & Carrot Top Pesto

 

Honeyed carrots made with new season carrots are beautiful, but when coated in warm spices and sweetened with black garlic honey, they are taken to a whole new level. The carrot top pesto gives a nice zing to contrast against the sweet richness of the honey, and the whipped feta adds a creamy salty element.  

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Serve with pita bread as a light meal on its own, or as part of a mezze with falafel and tabbouli. 

 

Serves 4  

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Ingredients 

For the carrots 

• 600 grams new season carrots, with tops still attached 

• 3 tablespoons rice bran oil or similar 

• ½ teaspoon chili flakes 

• 1 teaspoon cumin seeds 

• ½ teaspoon cinnamon 

• Handful of fresh thyme 

• 2 – 3 tablespoons black honey 

 

For the pesto 

• ¼ cup carrot tops, finely sliced 

• Pinch sea salt 

• 1 large clove garlic 

• ½ small lemon 

• 2 tablespoons extra virgin olive oil 

 

For the whipped feta 

• 150 grams feta 

• 1 cup thick unsweetened Greek yoghurt 

• Cracked black pepper to taste 

 

Optional 

• Dukkha or toasted almonds to top 

 

Method 

1. Preheat oven to 190.C  

2. Wash the carrots and remove the tops, preparing the tops for the pesto by finely slicing ¼ cup worth and placing that aside.  

3. Cut any large carrots into halves lengthways. Place into an oven tray with the oil, chili flakes, cumin seeds, cinnamon and thyme, and season with salt. Mix well and bake for 45 – 55 minutes, turning the carrots after 20 minutes, until they are cooked through and caramelised.  

4. Remove from the oven and stir the black honey through the carrots, ensuring they are evenly coated. Start with two tablespoons of black honey, taste, and if you would like a stronger honey flavour add another tablespoon. 

5. Begin making the pesto by taking the finely sliced carrot tops and placing them into a large mortar and pestle with the sea salt and garlic. Bash until finely minced and squeeze in the juice from the lemon half. Add the olive oil and mix. Alternatively, you could make the pesto using a stick blender, but I do like the texture the mortar and pestle gives. 

6. Make the whipped feta by mashing the feta in a bowl and adding in the Greek yoghurt and cracked black pepper. Mix with a fork or whisk until all the lumps are gone. 

7. Spread the whipped feta onto the bottom of a large serving dish, and top with the carrots, scraping all the juices out of the roasting dish too. Spoon the pesto over and sprinkle the dukkah or toasted almonds on top if using.  

8. Serve with warmed pita bread, filling it with the carrots and whipped feta, and using it to scoop up the sauce.