RECIPES
About the Recipe
If you get flatbreads in your Variety Bread Box, it's the perfect time to make James Strawbridge's roasted carrot and feta sandwiches! Although, when isn't it a perfect time? 🤤
Ingredients
For the roasted veg:
6-8 baby carrots,
halved and par-boiled
yellow pepper, roughly chopped
½ bulb of fennel, sliced
small onion, sliced
green chilli, finely sliced
tbsp maple syrup
1-2 tbsp oil
1 tsp Lebanese 7 spice
Pinch of sea salt to season
For the feta:
1 block of feta
1 tsp harissa paste
1 tbsp oil
1 tsp lemon zest
Sprig of thyme
Preparation
1. Preheat your oven to 200˚C and marinade your block of feta with lemon zest, harissa paste and oil.
2. Parboil your carrots in salted boiling water for 5-10 mins and then shock and refresh in ice water. Strain and add the carrots to a roasting tray of chopped vegetables drizzled with oil and sprinkle with spices, salt and maple syrup. Toss to coat and roast for 15-20 mins in a hot oven.
3. Next place your feta on top of the veg and roast for a further 10-15 mins. Heat your flatbread in the oven for 4-5 mins and serve stuffed with a heap of roasted veg, a little salad, houmous and a spoonful of the baked feta. Sprinkle with some toasted seeds to finish.