Carrots with preserved lemon and honey

Name: Carrots with preserved lemon and honey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1kg carrots, halved lengthways; 1/4 cup (60ml) extra virgin olive oil; 1/2 tsp ground cumin; 1/2 tsp cayenne pepper; 1 tbs honey; 1 tbs lemon juice; 1 tsp preserved lemon*, flesh and white pith removed, rind cut into thin matchsticks; 150g feta, crumbled; Handful of coriander leaves

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Cost: $7.58 /serving

Author : delicious. team

appetiser starter vegetarian

Ingredients

Remove All · Remove Spices · Remove Staples

1kg carrots, halved lengthways1/4 cup (60 milliliters) extra virgin olive oil1/2 tsp ground cumin1/2 tsp cayenne pepper1 tbs honey1 tbs lemon juice1 tsp preserved lemon*, flesh and white pith removed, rind cut into thin matchsticks150 grams feta, crumbledHandful of coriander leaves

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Instructions

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Step 1

Preheat the oven to 220°C.

Step 2

Toss the carrot, olive oil, cumin, cayenne and some sea salt and pepper together in a small baking dish. Bake for 30 minutes or until the carrot is golden and tender.

Step 3

Transfer carrots to a serving platter. Whisk honey and lemon juice, then drizzle over carrots. Top with the preserved lemon, crumbled feta and coriander leaves, then season and serve.