Ingredients
800 g baby carrots
2 tablespoons runny honey
2 tablespoons light olive oil
2 tablespoons store-bought dukkah
sea salt
150 g feta
2 large handfuls watercress, tough stalks removed
Method
Sources
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Wall-mounted magnetic spice jars — visible, organized, accessible
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Wall-mounted magnetic spice jars — visible, organized, accessible
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Preheat oven to 200C Trim tops off carrots and halve any that are large so they are all roughly the same size. Place the carrots in a roasting tray. In a small bowl combine the honey, oil and dukkah and mix to combine. Pour this over the carrots and toss to coat, then sprinkle with sea salt. Roast in the oven for 20-25 minutes, stirring several times, until lightly golden, aromatic and cooked but still crunchy. If serving immediately, combine warm carrots with the feta and watercress and gently toss together. If not serving immediately, leave carrots to cool before combining with the feta and watercress. Season with extra salt and freshly ground black pepper if necessary. This is a great dish served with lamb racks or chicken breasts, or as a light meal with crusty bread and butter on the side.