Ingredients
- 20 baby carrots, peeled
- 1 tbsp sea salt
- 1 tsp balsamic vinegar
- 500g feta cheese
- 1/2 lemon, zested and juiced
- 2 tbsp milk
- salt and pepper
- 1 tbsp toasted walnuts
- 1 tsp honey
- 1 tsp olive oil
- washed mixed leaves
- In a bowl, mix the carrots with the sea salt and balsamic vinegar. Transfer to a baking tray lined with tin foil. Cover the carrots with the tinfoil so that they are fully enclosed with no gaps. Bake for 15 minutes at 190 degrees and allow to cool inside the foil after removing from the oven.
- While the carrots are baking, mix the feta, lemon zest and juice, milk and some salt and pepper altogether. Once mixed, spoon on to a serving dish and top with the carrots. Garnish with the walnuts, honey, olive oil and mixed leaves.
Find more of Gráinne O’Keefe’s spring recipes here.
