Main

Honey butter and saffron carrots with feta

Name: Honey butter and saffron carrots with feta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 1/2 cup (100g) green lentils, washed; 3 bunches baby (Dutch) carrots, trimmed, peeled; Pinch of saffron threads; 1/3 cup (80ml) honey; 100g unsalted butter, chopped; 2 tbs flaked almonds; 1 cup (200g) farro, cooked according to packet instructions; 150g feta, roughly crumbled; 2 tbs apple cider vinegar; 1/2 bunch mint, leaves picked; Baby mint sprigs, to serve

Rate now

10m

45m

Honey butter and saffron carrots with feta

Jump to recipe

by Phoebe Wood

Dec 01, 2017

Bursting with flavour and intrigue, this is one unforgettable vegetarian recipe.

1/2 cup (100g) green lentils, washed
3 bunches baby (Dutch) carrots, trimmed, peeled
Pinch of saffron threads
1/3 cup (80ml) honey
100g unsalted butter, chopped
2 tbs flaked almonds
1 cup (200g) farro, cooked according to packet instructions
150g feta, roughly crumbled
2 tbs apple cider vinegar
1/2 bunch mint, leaves picked
Baby mint sprigs, to serve

Method

1.

Place lentils in a saucepan of cold water over medium heat. Bring to a simmer and cook for 30 minutes or until tender. Drain and refresh in a colander under cold running water. Set aside until needed.
2.

Blanch carrots in boiling salted water for 2-3 minutes until just tender. Drain and set aside to cool slightly. Heat saffron, honey and butter in a frypan over medium heat. Bring to a simmer and add carrots. Cook, turning carefully, for 3 minutes or until honey mixture is lightly caramelised and carrots are glossy. Set aside to cool slightly.
3.

Toast almonds in a non-stick frypan over medium heat, tossing pan occasionally, for 3-4 minutes or until golden brown. Remove from pan, cool and roughly chop. Spoon lentils and farro into serving bowl. Top with carrots, almonds and feta. Combine honey mixture and apple cider vinegar. Season well. Drizzle over carrots and scatter with mint and baby mint to serve.