Roasted Rainbow Carrots with Whipped Feta & Spiced Dukkah

Serves: 3
Prep Time: 15 minutes (plus 15 minutes cooling/roasting overlap)
Cook Time: 40–45 minutes

Roasted Rainbow Carrots

Ingredients

• 6–9 small to medium rainbow carrots, scrubbed

• 2 tbsp olive oil

• ½ tsp ground coriander

• ½ tsp ground cumin

• Salt and black pepper

Method

1. Preheat the oven to 425°F (220°C).

2. Toss the carrots with olive oil, coriander, cumin, salt, and pepper.

3. Spread in a single layer on a parchment-lined baking sheet.

4. Roast for 25 minutes, stirring once, until tender and caramelized.

5. Let cool slightly, then finish on a hot cast-iron pan to add char marks if desired.

Farm Cheese & Whipped Feta Base

Ingredients

• ¼ cup labneh

• ¼ cup crumbled feta

• 1 tbsp olive oil

• Juice of ½ lemon

• Salt, to taste

Method

1. Combine the labneh, feta, olive oil, and lemon juice in a blender.

2. Blend (or whisk vigorously) until smooth, creamy, and airy.

3. Season with salt and keep chilled until ready to plate.

Spiced Chickpea Dukkah

Ingredients

• ½ cup chickpeas (cooked and dried well)

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ¼ tsp chili powder

• Salt, to taste

• 2 tbsp mixed seeds (such as sesame, sunflower, or pumpkin)

Method

1. Toss chickpeas with olive oil, smoked paprika, chili powder, and salt.

2. Roast at 400°F (200°C) for 20–25 minutes, until crispy and golden.

3. Meanwhile, toast the seeds in a dry pan until fragrant.

4. Combine the roasted chickpeas and toasted seeds, then roughly crush using a mortar and pestle or pulse briefly in a blender.

   • Aim for a coarse crumble with both crunch and spice.

Fresh Garnishes

Ingredients

• Arils from ½ pomegranate

• 1–2 tbsp fresh dill, roughly torn

• 1 tsp za’atar

• Olive oil, for finishing

Assembly & Plating

1. Lightly brush the roasted carrots with olive oil.

2. Spread the whipped cheese base across a serving platter or individual plates.

3. Arrange the roasted carrots on top, grouping by size or color for visual impact.

4. Sprinkle the spiced chickpea dukkah evenly over the dish.

5. Scatter pomegranate arils and torn dill.

6. Finish with a light dusting of za’atar and a final drizzle of olive oil.