Ingredients:
- 5-6 carrots
- 1 tablespoon Dublin Dairy Irish salted butter
- 1 tablespoon of olive oil
- 1 teaspoon of lemon juice
- 1 teaspoon of honey
- 1cm of grated ginger or ½ teaspoon of dried ginger
- 2-3 leaves of chopped mint and/or basil
Method:
Clean the carrots, cut them lengthwise and place them in an ovenproof dish. Make the marinade: melt Dublin Dairy Irish salted butter, add the remaining ingredients and mix until combined. Pour over the carrots and mix. Place in an oven preheated to 180 degrees Celsius and bake for about 30-40 minutes.
Ingredients for the dip:
- 150g feta (real, Greek)
- 2 tablespoons of Greek yogurt
Method:
Place the feta and yogurt in a blender and beat until smooth and creamy.
Transfer to a plate and arrange the carrots.
The appetizer is ready!
Enjoy your meal!
