Sweet carrots with feta cream cheese
Hot India
vegetarian
starter
easy
Torben Ebert
Ingredients for 4 persons
- 16 carrots
- 200 g chickpeas (cooked)
- ½ tsp cinnamon
- 2 ½ tbsp agave syrup
- 2 tbsp ajvar
- Salt and pepper
- Sunflower oil
- ½ bunch of fresh parsley
- 5 mint leaves
- 1 organic lemon
- 500 g Greek yoghurt
- 100 g feta cheese
- 3 tbsp TOMAMI Hot India
Preparation
Wash the carrots and bake in the oven at 200°C (convection) with oil, salt, pepper and cinnamon for 20 minutes. Add the chickpeas, mix briefly and bake for another 5-10 minutes until nicely browned.
Process the Greek yoghurt and feta with a hand blender to a fine cream; season with pepper and lemon juice to taste.
Cut the parsley and mint leaves into fine strips.
Wash the organic lemon and zest finely with a grater.
Mix the Ajvar, TOMAMI Hot India and agave syrup and then mix with the carrots and chickpeas.
Spread the Feta cheese thinly on a plate and put the carrot and chickpea mixture on top. Garnish with the herbs and lemon zest.
Fresh bread goes well with this dish.
Preparation time: approx. 40 minutes
