Name: Pickled Carrots with Feta and Herb Dip
Ingredients: 90 g sugar, granulated or caster; 125 ml white wine vinegar (organic if you have with a mother); 3 tbsp red wine vinegar; 2 tsp quality fine rock salt (I love fine ground pink himalayan rock salt); 1 tsp coriander seeds; 500 g chantenay or other baby carrots; 250 g feta cheese; 120 g greek yoghurt; 1/2 a lemon, juice; 1 tbsp za'atar; 1 bunch of fresh herbs (parsley, basil or coriander are all good here); 1 tbsp olive oil

Categorygood for you, Quick Meals & Snacks, snacks with no nasties, vegetarian

Pickled Carrots with Feta and Herb Dip

Yields1 Serving

Ingredients for the Pickled Carrots

90 g sugar, granulated or caster

125 ml white wine vinegar (organic if you have with a mother)

3 tbsp red wine vinegar

2 tsp quality fine rock salt (I love fine ground pink himalayan rock salt)

1 tsp coriander seeds

500 g chantenay or other baby carrots

Ingredients for the Feta and Herb Dip

250 g feta cheese

120 g greek yoghurt

1/2 a lemon, juice

1 tbsp za'atar

1 bunch of fresh herbs (parsley, basil or coriander are all good here)

1 tbsp olive oil

For the pickled carrots

Put all the pickling ingredients in a pan with 200ml of water. Heat and stir gently until the sugar is dissolved. Add in the baby carrots and bring back to the boil and cook for 2 minutes. Turn off the heat and leave the carrots in their liquid overnight to really intensify the flavour. Check the flavour in the morning and the carrots should still have some crunch but be lightly pickled with a sweet but not sharp taste so they compliment the feta dip.

Then pop the carrots and their liquid in a kilner or other sealable jar and leave in the fridge until needed. They will be fine for at least a couple of days if not longer.

For the Feta and Herb Dip

Firstly whizz the feta (with out the liquid from the feta bag) in a blender to break it up as fine as you are able to. Then add the greek yoghurt and fresh herbs. Whizz on high until everything is blended and smooth. Do not over whizz this or it will go very runny. If the dip is a bit thick add a dash of milk and whizz it again. Stir in the za'atar by hand and pop the dip in a serving bowl. Cover and keep in the fridge until needed. Before serving just drizzle the lemon juice and a bit of olive oil over the top and some of the fresh herbs or a bit more za'atar if you have any left to hand. I serve mine with veggie chips and pretzels !

The pickled carrots are very moorish and are great on a big platter with cold meats, olives etc.. or with guacamole too so it is handy to make a double batch then you will have plenty left over.

Ingredients