INGREDIENTS

• 16 Dutch carrots, cleaned and peeled

• 2 tbsp raw honey

• 4 radishes, finely sliced

• 1/2 pomegranate, seeds removed

• 100g Persian feta

• 1 tbsp red wine vinegar

• 3 tbsp extra virgin olive oil

• Salt and pepper

METHOD

Preheat oven to 180oC. Place carrots onto a roasting tray. Drizzle with honey. Bake in the oven for 15 minutes or until tender and lightly caramelised. 

Place carrots onto a serving plate. Top with radishes and pomegranate seeds. Crumble over feta.

Drizzle with red wine vinegar and olive oil. Season to taste with salt and pepper.