A big congratulations to Whanganui for taking out the title of New Zealand’s most beautiful city at the “Keep New Zealand Beautiful” awards!
So in honour of this, I have attached a really tasty little carrot recipe
Roasted carrots with lemon pepper crème Fraiche
(serves 4 for a light lunch)
Prep time: 30 minutes
Cooking time: 5 minutes
- 3 pkt baby carrots, green tops removed
- 1 avocado, cored, peeled and wedged
- 4 tbsp sunflower seeds
- 1 shallot, peeled and finely sliced
- Mixed green leaves
Pre-heat an oven 180 degrees, place the carrots into a roasting tray. Drizzle with some oil and season. Cook for 30 minutes.
Place carrots onto 4 plates followed by the fresh avocado, shallots, sunflower seeds and leaves. Drizzle with generous amounts of Lemon pepper crème Fraiche.
Lemon, pepper crème Fraiche
½ cup crème Fraiche
4 tbsp Grove avocado lemon and pepper oil
pinch salt and big crack of pepper
Slowly pour in the oil whist mixing with a spoon, season.