Serves 4-6 people
Prep time 5-10 minutes
Cooking Time approximately 30 minutes
ingredients
6 medium carrots
3 tbsp rose harissa
2 tbsp Borderfields Cold Pressed Rapeseed Oil
Sea salt and black pepper
1 tsp sumac
A large bunch of seedless black grapes
WHIPPED FETA AND TAHINI DRESSING
200g Greek feta
2 tbsp Greek yogurt
1 tbsp tahini paste
Juice of half a lemon
1 clove of garlic
3 tbsp Borderfields Cold Pressed Rapeseed Oil
200g tender stem broccoli (optional)
FOR THE TOPPING
Borderfields Smoked Chipotle Cold Pressed Rapeseed Oil – to drizzle
50g toasted pumpkin seeds
method
Preheat the oven to 180°C. Peel and slice the carrots on an angle. Mix the carrots in a bowl with the rose harissa, cold-pressed rapeseed oil and salt. Roast in the oven for 25-30 minutes tossing occasionally until roasted and slightly golden, taking care not to burn the harissa.
Meanwhile, toss the grapes in 1 tbsp of cold-pressed rapeseed oil. With 15 minutes to go, add them to the carrot tray.
To blanch the broccoli, boil in salted water for 2-3 minutes until bright green, then plunge into ice-cold water to halt the cooking process. Drain well!
Meanwhile, mix the feta, Greek yogurt, tahini, lemon juice, garlic clove and 3 tbsp cold-pressed rapeseed oil in a blender until combined.
On your serving plate, arrange the carrots, broccoli and grapes, spoon on the whipped feta. Drizzle with Chipotle cold-pressed rapeseed oil and sprinkle over the pumpkin seeds.
