Spiced roasted carrot wraps with whipped feta
Serves 4
Easy
Prep:
Cook:
This recipe lets seasonal carrots shine roasted and piled onto flatbreads with whipped feta, chopped pistachios with a cabbage and red onion salad
Skip to ingredients
Units:
For the salad
- small handful of parsley leavesfinely chopped
- ½ small white cabbagefinely sliced
- ½ lemonjuiced
For the whipped feta
- small handful of mintleaves picked and finely chopped
- ½ lemonzested
- 100g fetacrumbled
- 150g natural yogurt
Nutrition: Per serving
- kcal655
- fat17g
- saturates5g
- carbs96g
- sugars29g
- fibre15ghigh
- protein22g
- salt2.27g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Combine the honey, harissa, Aleppo pepper, tomato purée, olive oil and lemon juice in a bowl. Put the carrots on a large roasting tray and drizzle over the mixture, then season and toss using your hands. Roast for 25-30 mins until tender.
step 2
Meanwhile, combine all the ingredients for the salad, and season. For the whipped feta, put the mint, lemon zest, feta and yogurt into a food processor and blitz until smooth, then season and spoon into a serving bowl.
step 3
Toast the flatbreads following pack instructions and wrap in a clean tea towel to keep warm. Serve the flatbreads topped with the whipped feta, salad, roasted carrots and chopped pistachios.
