Roast Carrots, Leeks + Whipped Feta
Roast Carrots, Leeks + Whipped Feta
Ingredients
For the Roasted Vegetables
- 5 carrots, medium, sliced into halves and quarters lengthways
- 1 leek, cut into 1cm rounds
- 2 tablespoons olive oil
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
For the Whipped Feta
- 150 grams feta, crumbled into small pieces
- 3 tablespoons plain yogurt
For Serving
- 2 tablespoons peanut salsa
- 1 drizzle olive oil, as needed, optional
Instructions
- 1
Preheat the oven to 190°C.
⏱️ 10 min•🌡️ 190
- 2
Place the sliced carrots and leeks into a roasting tray. Drizzle with 2 tablespoons of olive oil, season generously with salt and black pepper, and toss well to ensure all vegetables are evenly coated.
⏱️ 5 min
- 3
Roast the vegetables in the preheated oven for 25–30 minutes, turning them once halfway through cooking. Continue roasting until they are soft, slightly caramelised, and golden at the edges.
⏱️ 30 min•🌡️ 190
- 4
While the vegetables are roasting, prepare the whipped feta. In a bowl, or using a blender, break down the 150 grams of crumbled feta until it is quite smooth and crumbly. Gradually add the 3 tablespoons of plain yogurt, one spoon at a time, mixing continuously. Avoid adding all the yogurt at once, as this can cause the mixture to split and become grainy. Continue mixing until you achieve a soft, creamy, and spreadable texture. Taste and adjust seasoning if needed; typically, no extra salt is required.
⏱️ 10 min
- 5
To serve, spoon the whipped feta onto a plate, spreading it to form a base. Pile the warm roasted carrots and leeks over the whipped feta. Finish the dish by adding a good few spoons of Peanut Salsa over the top of the vegetables. Optionally, drizzle with a little extra olive oil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roast Carrots, Leeks + Whipped Feta
For the Roasted Vegetables
- 5 carrots, medium, sliced into halves and quarters lengthways
- 1 leek, cut into 1cm rounds
- 2 tablespoons olive oil
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
For the Whipped Feta
- 150 grams feta, crumbled into small pieces
- 3 tablespoons plain yogurt
For Serving
- 2 tablespoons peanut salsa
- 1 drizzle olive oil, as needed, optional
Instructions
- 1
Preheat the oven to 190°C.
⏱️ 10 min•🌡️ 190 - 2
Place the sliced carrots and leeks into a roasting tray. Drizzle with 2 tablespoons of olive oil, season generously with salt and black pepper, and toss well to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Roast the vegetables in the preheated oven for 25–30 minutes, turning them once halfway through cooking. Continue roasting until they are soft, slightly caramelised, and golden at the edges.
⏱️ 30 min•🌡️ 190 - 4
While the vegetables are roasting, prepare the whipped feta. In a bowl, or using a blender, break down the 150 grams of crumbled feta until it is quite smooth and crumbly. Gradually add the 3 tablespoons of plain yogurt, one spoon at a time, mixing continuously. Avoid adding all the yogurt at once, as this can cause the mixture to split and become grainy. Continue mixing until you achieve a soft, creamy, and spreadable texture. Taste and adjust seasoning if needed; typically, no extra salt is required.
⏱️ 10 min - 5
To serve, spoon the whipped feta onto a plate, spreading it to form a base. Pile the warm roasted carrots and leeks over the whipped feta. Finish the dish by adding a good few spoons of Peanut Salsa over the top of the vegetables. Optionally, drizzle with a little extra olive oil.
⏱️ 5 min