Recipes

HONEY BUTTER & SAFFRON CARROTS WITH FETA

Posted On: 2023-08-24 13:29:37

INGREDIENTS:

1/2 cup green lentils, washed

3 bunches baby carrots, trimmed, peeled

Pinch of saffron threads

1/3 cup honey

100g unsalted butter, chopped

2 tbs flaked almonds

1 cup (200g) farro, cooked according to packet instructions

150g feta, roughly crumbled

2 tbs apple cider vinegar

1/2 bunch mint, leaves picked

Baby mint sprigs, to serve

DIRECTIONS:

Place lentils in a saucepan of cold water over medium heat. Bring to a simmer and cook for 30 minutes or until tender. Drain and refresh in a colander under cold running water. Set aside until needed.

Blanch carrots in boiling salted water for 2-3 minutes until just tender. Drain and set aside to cool slightly. Heat saffron, honey and butter in a frypan over medium heat. Bring to a simmer and add carrots. Cook, turning carefully, for 3 minutes or until honey mixture is lightly caramelised and carrots are glossy. Set aside to cool slightly.

Toast almonds in a non-stick frypan over medium heat, tossing pan occasionally, for 3-4 minutes or until golden brown. Remove from pan, cool and roughly chop. Spoon lentils and farro into serving bowl. Top with carrots, almonds and feta. Combine honey mixture and apple cider vinegar. Season well. Drizzle over carrots and scatter with mint and baby mint to serve.

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