Directions
- Roast 2-3 tablespoons sliced almonds in a skillet over medium-high heat for about 2-3 minutes, until lightly browned.
- Prepare the carrot sauce by combining the Piquillo & Almond tapenade, balsamic vinegar, maple syrup, olive oil, garlic powder, salt and pepper. Set aside.
- For the carrots, two options are available: the first is to coat the Nantes carrots with a little sauce and roast them in the oven for around 25-30 minutes at 400 degrees. We recommend covering them for the first 10 minutes of cooking.
Alternatively, you can grill them on the BBQ by first boiling (or steaming) them lightly before coating in sauce for the final BBQ grilling. - While the carrots are cooking, prepare the whipped feta by adding all the ingredients to a food processor until smooth.
- Serve, starting with the whipped feta at the bottom of a large plate. Garnish with a little chili flakes and a drizzle of honey. Then add the carrots and the remaining Piquillo & Almond tapenade sauce. Enjoy your meal!
