Cumin, Saffron & Honey Carrot Salad with Persian Fetta & Gremolata Dressing

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SERVES 4-6

INGREDIENTS

• 3-4 bunches heirloom or Dutch carrots

• 2 tbsp olive oil

• 2 tbsp honey

• 1 tsp cumin seeds

• ¼ tsp chilli flakes – optional

• 1 tbsp thyme sprigs

• salt & pepper to taste

• ½ cup smoked almonds, roughly chopped

• 275g jar of Yarra Valley Dairy Persian Fetta

• herbs to garnish

DRESSING

• ¼ cup of Yarra Valley Dairy Persian Fetta oil

• 1 tsp cumin seeds

• 1 generous pinch of quality saffron threads

• 3 tbsp parsley, finely chopped

• ½ clove of garlic, crushed

• 2 tsp honey

• zest of 1 lemon

• juice of 1-2 lemons

• salt & pepper to taste

METHOD

Pre heat oven to 180 °C.

Trim & scrub carrots. Cut large carrots in half length-wise  & smaller carrots leave whole. Place carrots on an oven tray. Drizzle combined olive oil, honey, thyme, spices, salt & pepper over carrots.

Roast in oven, tossing occasionally until carrots are cooked and golden. Approximately 20-30 minutes.

Place all dressing ingredients in a jar with lid. Shake vigorously to combine. Alternatively whisk together in a bowl.

Place carrots on serving platter, drizzle with the dressing. Sprinkle crumbled Yarra Valley Dairy Persian Fetta & smoked almonds. Garnish with herbs.