Carrot Meets Feta Cheese
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
CARROTS 1 BUNDLE, WASHED, PEELED
1/2 TEASPOON CUMIN SEEDS
SPLASH OF VINEGAR
BUTTER 1 TABLESPOON
CARROT STALK
2 TBS SUNFLOWER SEEDS
1 TBSP SESAME SEEDS
1/4 CUP PARMESAN, GRATED
1 GARLIC CLOVE, PEELED
LEMON JUICE TO TASTE
SALT TO TASTE
1/4 CUP FETA CHEESE
1/4 CUP CHIVES, MINCED
1/4 CUP PARSLEY LEAVES, CHOPPED
1 SWEET ONION, MINCED
CHILI 1
OLIVE OIL A DRIZZLE
LEMON PEEL FROM 1 LEMON
1 TBSP LEMON JUICE
1 TEASPOON HONEY
1 PACK SOURDOUGH WASA
How to:
1.
Start by separating the stalks and rinse thoroughly. Save the stalks for the pesto.
2.
Fry the carrots on a medium heat for 30 minutes. Make sure to move the carrots around so they get an even colored surface.
3.
When they start to soften and salt, cumin and sesame seeds and pinch of butter and splash of vinegar. Let it all glaze.
4.
Rinse the stalk thoroughly.
5.
Roast the sunflower and sesame seeds in the oven 175'C (347'F).
6.
Put the roasted seeds in a food processor with the carrot stalk, parmesan, garlic clove, and finish off with pinch of salt and a splash of lemon juice.
7.
Crumble the feta cheese into a bowl.
8.
Mince the chive, parsley, onion, chili and grate the lemon peel.
9.
Mix it all together in the bowl and add olive oil and a splash of lemon juice.
10.
Shave down the carrots thinly with a mandolin.
11.
Prepare the vinaigrette in a bowl by mixing the lemon juice, olive oil, honey and a pinch of salt.
12.
Now toss the thin sliced carrots with the vinaigrette.
13.
Spread a layer of pesto mixture on the crisp bread.
14.
Place the soft fried carrots and the quick-pickled carrots above.
15.
Top with feta cheese.
KEEP EXPLORING
Looking for more recipes? Spark your immagination with all the flavours that can be combined to enjoy Wasa at its best.
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