Crushed Carrots, Whipped Feta & Carrot Top Zhoug
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Crushed Carrots, Whipped Feta & Carrot Top Zhoug
Recipe By Courtney Roulston
Ingredients
2 bunches orange Dutch carrots, washed, tops reserved
2 tbs Squeaky Gate extra virgin olive oil
1 tsp whole cumin seeds
sea salt and black pepper to taste
1 cup water
½ can (200g) canned Coles brown lentils, drained, rinsed
Whipped Feta
200 g Coles deli smooth Danish feta, crumbled
100 g Jalna Greek farm to pot organic yoghurt
1 tbs lemon juice, plus zest strips reserved to garnish
Carrot Top Zhoug
1 cup carrot tops, roughly chopped, plus a few extra sprigs to serve
1 cup coriander, roughly chopped
1 clove garlic, peeled
1 long green chilli, chopped
1 tsp ground coriander
½ tsp ground cardamom
½ cup Squeaky Gate extra virgin olive oil, plus extra to serve
Method
Heat the oil in a large frying pan over a medium heat. Add in extra virgin olive oil. Add in the cumin seeds and toast off until fragrant. Add in the carrots and a pinch of sea salt. Cook for 3-4 minutes, or until there is some colour on the outside. Pour in 1 cup of water and partially cover with a lid to steam for 20 minutes, or until the carrots are softened and most of the water has evaporated.
Meanwhile place the feta, yoghurt, lemon juice and a pinch of salt in a small food processor and blitz until smooth and whipped.
Place all the zhoug ingredients into the jug of a stick blender and blitz until smooth and bright green. Taste for balance and set aside.
Once the carrots are tender and the water has evaporated, use the back of a fork to roughly crush them to create a rustic mash. Toss the lentils through the carrots to warm. Add salt to taste
Spread the whipped feta onto the base of a serving plate. Top with the crushed carrot mixture and dollop over the zhoug. Finish with lemon zest, a few grinds of black pepper and a drizzle of extra virgin olive oil.
Optional: serve with toasted flatbread or as a side dish to BBQ chicken or lamb.
