Spiced roasted carrot wraps with whipped feta
This recipe lets seasonal carrots shine roasted and piled onto flatbreads with whipped feta, chopped pistachios with a cabbage and red onion salad
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Prep:25 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 655
-
fat 17g
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saturates 5g
-
carbs 96g
-
sugars 0g
-
fibre 15g
-
protein 22g
-
salt 2.27g
Ingredients
- 1 tbsp honey
- 1 tbsp harissa
- ½ tbsp Aleppo pepper
- 1 tbsp tomato purée
- 2 tbsp olive oil
- ½ lemon , juiced
- 800g carrots , trimmed and halved or quartered, if very thick
- 8 flatbreads (such as piadina)
- 30g shelled pistachios , finely chopped
- small handful of parsley leaves , finely chopped
- ½ small white cabbage , finely sliced
- ½ lemon , juiced
- small handful of mint leaves picked and finely chopped
- ½ lemon , zested
- 100g feta , crumbled
- 150g natural yogurt
Method
Heat the oven to 200C/180C fan/gas 6. Combine the honey, harissa, Aleppo pepper, tomato purée, olive oil and lemon juice in a bowl. Put the carrots on a large roasting tray and drizzle over the mixture, then season and toss using your hands. Roast for 25-30 mins until tender.
Meanwhile, combine all the ingredients for the salad, and season. For the whipped feta, put the mint, lemon zest, feta and yogurt into a food processor and blitz until smooth, then season and spoon into a serving bowl.
Toast the flatbreads following pack instructions and wrap in a clean tea towel to keep warm. Serve the flatbreads topped with the whipped feta, salad, roasted carrots and chopped pistachios.
