Another quick and easy recipe from my instagram – and one of my favourite ingredients -Feta Cheese.
You’ll need 1kg of carrots, washed, 1 pack of feta cheese – the real one, not the cows milk salad cheese, half a container of sour cream (200ml), 100g cream cheese, 1 lemon, 1 bunch of parsley, garlic, salt, pepper & 30ml of olive oil.
For the carrots you’ll need 1 tbs harissa paste and 1 tbs cumin seeds, plus seasoning.
Method: Cut the carrots into batons (lengthways twice and then into chunks the length of your ring finger) and brush them with the harissa paste. Sprinkle with a little bit of salt and add to the air fryer for 12 mins (or into the oven for 25 mins at 180°C). Depending on the size of the carrots, your timings can vary here – you’re looking for soft carrots with a bit of a bite.
Crumble the feta cheese into chunks, then add to a bowl with the zest and juice of a lemon, your sour cream and cream cheese, garlic and seasoning. Chop the parsley finely.
Either use a hand mixer or a stand mixer to whisk your dip until light and airy.
Add the chopped parsley and mix thoroughly. When the carrots are nearly ready, sprinkle with the cumin seeds and add a bit of olive oil to them, then bake for another 5-6 mins.
Spread your whipped feta onto a platter and add the carrots into the middle.
Drizzle with a bit of olive oil and enjoy with toasted bread or on its own.
Jana Jarrett Nutrition 