This works perfectly as a light lunch, a contribution to a pot luck of salads or as side dish to roast lamb or chicken. It can be served either hot or at room temperature and you can easily replace the quinoa with wild rice or buckwheat. Do be careful of the glaze when the carrots first come out of the oven, it will be very hot (ouch!).
200 g / one bunch Dutch carrots, cleaned and the tops trimmed and reserved
½ tbsp olive oil
1 tbsp honey / rice malt syrup
1 tsp ground cumin
1 tsp salt
1 tbsp water
½ cup / 90 g cooked quinoa
1 handful of fresh mint or flat leaf parsley, roughly chopped
2 tbsp Summer Land Camel Dairy Persian Feta, crumbled
Preheat the oven to 220C/ 430F. Place the carrots in a small shallow roasting dish and top with the olive oil, honey, cumin, salt and water. Cover with foil and roast for 30 minutes. After 30 minutes when the carrots have begun to soften turn them in the glaze and roast for another 20 minutes until bronzed. Remove the carrots from the oven and top with the cooked quinoa, herbs, some of the trimmed carrot tops and Summer Land Camel Dairy Persian Feta.
Check out our delicious camel milk dairy products.
Recipe by Tori Haschka