For the roasted carrots
¼ cup Saint Sebastian Bay Balsamic Vinegar
2 tsp maple syrup
¼ cup Saint Sebastian Bay Extra Virgin Olive Oil
½ tsp chilli flakes
700 g baby carrots
Kosher salt
Freshly ground black pepper
For the whipped ricotta and feta
⅓ cup full-fat ricotta
1 cup roughly crumbled feta
1 cup smooth ricotta
2 ½ tbsp Saint Sebastian Bay Extra Virgin Olive Oil
¼ tsp chili flakes plus extra for garnish
¼ tsp minced garlic
Seed sprinkle for garnish
For the roasted carrots
1
Preheat the oven to 200℃.
2
Combine the vinegar, oil, syrup and chilli flakes.
3
Add the carrots and toss in the vinegar mixture.
4
Place the carrots on a baking sheet lined with baking paper, making sure not to overlap them.
5
Roast carrots until just tender.
6
Cool to room temperature.
For the whipped ricotta and feta
7
Place all the ingredients in a blender and blend till smooth.
8
Scoop into a serving bowl and drizzle with olive oil.
9
Top with balsamic roasted carrots and seed sprinkle.
Ingredients
For the roasted carrots
¼ cup Saint Sebastian Bay Balsamic Vinegar
2 tsp maple syrup
¼ cup Saint Sebastian Bay Extra Virgin Olive Oil
½ tsp chilli flakes
700 g baby carrots
Kosher salt
Freshly ground black pepper
For the whipped ricotta and feta
⅓ cup full-fat ricotta
1 cup roughly crumbled feta
1 cup smooth ricotta
2 ½ tbsp Saint Sebastian Bay Extra Virgin Olive Oil
¼ tsp chili flakes plus extra for garnish
¼ tsp minced garlic
Seed sprinkle for garnish