Poke
Poke is a traditional Cook Islands' dish that can be made with either over-ripe bananas or pumpkin.
Spiced honey carrots with whipped feta
Take roasted carrots to another level and make this delicious showstopper using as many carrots you like!
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- As many carrots as you want! We’ll let you be the judge (scrubbed; no need to peel)
- 1 tin of chickpeas, rinsed and dried
- 1 1/2 cup of thick Greek yoghurt
- 200g of feta, crumbled
- 1 Tbsp smoked paprika for your carrots
- 1 big Tbsp of honey, runny
- 2 tsp chilli paste (we recommend harissa paste, but we also used asian style flakes chili in oil)
For the salsa verde:
- Fresh italian parsley or coriander
- Juice of half a lemon (you can also use the zest to top up your dish)
- Olive oil
- S & P
Method
- Preheat your oven @190 C on fan bake
- On a baking tray place your carrots and coat with olive oil, spices, S&P. Shake until well coated and roast for 25 mins.
- In the meantime, mix up the greek yoghurt and feta. Place on your plating dish as a thick layer and set aside.
- Once the carrots are almost done take them out of the oven, add your chickpeas to the tray, ass a splash of olive oil, S&P and shake! Return the tray to the oven for another 10-15 min
- For the salsa verde: chop your herbs and add olive oil, lemon juice, salt & pepper. Give it a good mix and put aside.
- When your carrots are ready, take out of the oven and add honey & chilli paste. Shake, shake, shake until everything is sticky!
- Place your carrots and chickpeas on the yoghurt/feta bed, top up with a splash of lemon juice (and zest if you would like), a splash of olive oil and your salsa verde. Taste and see if the dish needs a bit more salt & pepper.
- Serve warm or at room temperature. Enjoy!