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Honey Baked Feta with Rainbow Roast Carrots
Bunched rainbow carrots are a seasonal treat. Available in the summer and autumn, they're tender-skinned so there's no need to peel them. Just scrub and eat – or cook them. Roasted till they're caramelised, they're a great match with tangy feta baked with honey and thyme.
Ingredients
- A bunch of rainbow carrots, approximately 500g
- 1 tbsp Spanish spice mix
- 125g bulgar wheat
- 200g feta
- 2 tbsp honey
- A handful of thyme
- 1 red onion
- 1 garlic clove
- 1 orange
- 1 lemon
- 100g rocket
Prep: 20 mins | Cook: 25 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Slice the green tops off the carrots. Give a handful of the tops a rinse, pat dry with kitchen paper and set aside (see our tip on how to use up the rest). Scrub the carrots and slice them into thick batons. Add the carrots to a large roasting tin. Dust over 1 tbsp Spanish spice mix and a pinch of salt and pepper. Pour over 1 tbsp olive oil. Toss to coat.Roast for 25-30 mins, till tender and caramelised.
2. Meanwhile, fill your kettle and boil it. Tip the bulgar wheat into a large, heatproof bowl and add 200ml hot water. Swirl with a fork, pop a plate on the bowl and set aside to soak for 15-20 mins. The bulgar wheat will soak up the water and become tender.
3. Line a small baking dish with greaseproof paper. Break the block of feta in half and pop both halves into the lined dish. Drizzle over 2 tbsp honey. Pick the leaves off a few thyme sprigs. Scatter them over the feta. When the carrots are about halfway through their cooking time, slide the feta into the oven on the shelf below the carrots and bake for 12-15 mins, till golden at the edges.
4. Meanwhile, peel and thinly slice the red onion. Peel and finely chop the garlic. Add the onion and garlic to a small bowl. Grate over the orange and lemon zest, and squeeze in the juice from both. Add a pinch of salt and pepper and stir well. Set aside – the citrus juices will ‘pickle’ the onion.
5. Finely chop the reserved handful of the carrot tops. Roughly chop the rocket. When the bulgar wheat is tender, fluff up the grains with a fork and drain off any excess water. Stir through the chopped carrot tops and rocket. Fold in the quick-pickled red onions and the pickling liquid from the bowl.
6. Divide the bulgar wheat between two warm plates. Top with the roast carrots and the baked feta to serve.
7. Love Your Leftovers
The cooked feta, veg and salad will keep for up to 3 days in the fridge. Any leftovers are best eaten cold.
The cooked feta, veg and salad will keep for up to 3 days in the fridge. Any leftovers are best eaten cold.
8. No Waste, More Taste
Wrap your leftover carrot tops in kitchen paper and store them in the fridge for up to 3 days. You can finely chop them and stir them into soft cheese, adding in crushed garlic and lemon zest, to make a dip or topping for a baked jacket potato. They’re also delicious whizzed into a pesto with cashews or pine nuts, some garlic, olive oil and finely grated parmesan.
Wrap your leftover carrot tops in kitchen paper and store them in the fridge for up to 3 days. You can finely chop them and stir them into soft cheese, adding in crushed garlic and lemon zest, to make a dip or topping for a baked jacket potato. They’re also delicious whizzed into a pesto with cashews or pine nuts, some garlic, olive oil and finely grated parmesan.
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