Baked Feta With Carrot Jam Recipes

ROASTED CARROT AND FETA SALAD WITH ZA'ATAR

Steps:

• Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.

ROASTED CARROTS WITH FETA

Steps:

• Preheat oven to 425 degrees F.
• Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
• Roast carrots until caramelized, golden, and tender, about 25 minutes.
• Transfer carrots to a bowl and toss with feta and parsley.

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

BAKED FETA WITH CARROT JAM

Steps:

• Carrot jam, part 1: In a small saucepan, bring water to a boil with honey and bay leaf. Reduce heat and simmer until the mixture thickens slightly, about 6-8 minutes. Add grated carrots and coriander, and simmer until the carrots become thick and jam-like, about 40 minutes.
• Walnut crumb: In a small bowl, mix ground walnuts, sesame seeds, za'atar, sumac, and a pinch of salt. Stir in olive oil to make the mixture slightly sticky. Set aside.
• Feta: Preheat oven to 400 F. Slice feta into 6 equal pieces (don't worry about breakage). Place each slice of feta on a piece of parchment paper, roughly in the middle of the paper. Spoon a heaping tablespoon of the walnut crumb over the feta and pack it down lightly. Drizzle 1 teaspoon of olive oil. Fold the parchment over the feta and seal each packet by folding or rolling the edges over twice. Transfer the packs to a baking sheet and bake for about 12 minutes.
• Carrot jam, part 2: When the carrots have reduced and most of the liquid has cooked down, stir in lemon juice and olive oil. Set aside.
• Assembly: When feta is piping hot and ready to serve, cut an X in the top of each paper packet with scissors-carefully, so the steam doesn't burn you. Pull the tips of the triangles away from the center to open up each packet. Spoon a little carrot jam on each feta chunk, sprinkle with scallions, and serve immediately with pita bread.