Embrace the season with this vibrant spring sharing plate, offering a delightful mix of colours, flavours, and textures. Top with crumbled cheese of your choice, or serve over Mahoe Greek yoghurt for a perfect pairing.
Serves 3
1 large bunch baby carrots
2 Tbsp Pons olive oil
1 Tbsp Opito Bay honey
100g Hazelz hazelnuts
150g Tabletop currants
Coriander chopped
Soak the currants in water for 30 minutes.
Meanwhile, roast the carrots in olive oil and honey at 180°C for about 30 minutes, or until tender. Add the hazelnuts and drained currants during the last 10 minutes of roasting. Finish by garnishing with fresh coriander.
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