Instructions
Follow the steps and taste along the way.
Prepare the carrots
Preheat the oven to 220 °C. Peel the carrots and cut them in half lengthwise; cut thicker pieces in half again so they are roughly the same thickness.
Roast the carrots
Toss the carrots on a baking sheet with the olive oil, salt, black pepper, and cumin. Arrange them cut-side down and roast for 30–35 minutes, until tender and browned in spots underneath.
Toast the seeds
While the carrots roast, add the pumpkin seeds to a dry pan. Toast over medium heat for 2–3 minutes, stirring often, and remove from the heat when they smell fragrant and begin to pop lightly.
Whip the orange feta
Crumble the feta into a bowl and add the Greek yogurt. Grate in the orange zest and squeeze in 30 ml of juice. Mix with a fork or hand whisk until smooth and spreadable.
Finish and serve
Spread the orange feta over a shallow plate. Arrange the hot roasted carrots on top, then sprinkle with the toasted pumpkin seeds and finely chopped parsley. Serve warm.
