If you haven't tried whipped feta yet, you should remedy that as soon as possible. It's a great dip for any roasted vegetables, potatoes or even for salad or bread.
Nutrition (1 serving)
- 347 kcal
- 17,1 g carbohydrates
- 24,6 g fats
- 12,7 g protein
Per 4 portions
- 500 g carrots
- 2 tbsp olive oil
- 2 tbsp wildflower honey
- 1 tsp ground cumin
- 1 tsp red bell pepper
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 pinch pepper
- 200 g Feta cheese
- 140 g non-fat Greek yoghurt
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 cloves garlic
- 1 tsp olive oil
- 1 tsp pumpkin seeds
- 1 tsp pomegranate
Instructions
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Clean the carrots and cut them into smaller pieces. Put it in a bowl and add the olive oil, honey and spices. Use your hands to mix and coat the carrots in the mixture.
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Place the carrots on a baking tray lined with baking paper. Bake for approximately 20‑25 minutes. Rotate them halfway through baking so that they are evenly cooked through.
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While your carrots are roasting, make the whipped feta. Put all the ingredients in a blender and blend until smooth and creamy. If you want it thinner, add a little water.
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Spread the finished whipped feta on a plate. Arrange the roasted carrots on top. Garnish with pumpkin seeds, pomegranate seeds and a drizzle of olive oil.
Enjoy!
