Piquillo Roasted Carrots on Whipped Feta

Ingredients

For the carrots
Nantes Coloured Carrots, washed and peeled - aprox. 10
Balsamic Vinegar - 2 tbsp
Maple Syrup - ½ tbsp
Olive Oil - ½ tablespoon
Garlic Powder - ½ tablespoon
Salt & Pepper - to taste
For the Whipped Feta
Feta Cheese - 200g
Cream Cheese - ½ cup
Juice of ½ lemon
Garlic clove, finely chopped
Honey - ½ tbsp
Almonds slivers, toasted
Crushed chili flakes
Honey (to drizzle)
For the piquillo sauce
½ jar M'Lord Grilled Piquillo Peppers, finely chopped
2 tbsp olive oil
¼ cup toasted chopped almonds
2 tbsp grated Grana Padano
2 tbsp chopped basil
1 garlic clove

Directions

Place M'Lord grilled piqiullo peppers, olive oil, basil, almonds, garlic, and Grana Padano in a food processor to make the sauce.
Preheat the oven to 400 degrees.
In a bowl combine the piquillo sauce, balsamic vinegar, maple syrup, olive oil, garlic powder, salt and pepper.
Coat the carrots with the prepared sauce and place on a baking sheet lined with parchment paper. Losely cover with an additional sheet of parchment paper.
Cook in the oven for 10 minutes, then uncover and continue roasting between 15-20 minutes.
While the carrots are cooking, prepare the whipped feta by adding all the ingredients to a food processor and pulse until smooth.

To serve: On a large plate, spread the whipped feta, sprinkle a few chili flakes and a drizzle of honey. Then add the carrots, garnishing with toasted almonds and more tapenade, if desired.