Roasted Carrots with Orange Feta and Crunchy Seeds

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.