Spicy Carrots with Chèvre

carrots-chevre

It’s been a while since I mentioned my favorite cheese, chèvre. (It’s a delicious goat’s cheese and you should all try it.) It goes incredibly well with sweet flavours, and you just have to make this warm salad with carrots, spices and honey. It’s positively scrumptious! Eat it as it is, or serve alongside a piece of grilled meat or fish – pork or salmon would be really good. This serves 2 generously, or maybe more if you’re serving something else with it.

Spicy Carrots with Chèvre

3 large carrots
1 red chili, finely chopped
1-2 tbsp fresh ginger, minced
1 tsp cumin
1-2 tsp sea salt
3 tbsp olive oil
1 tbsp runny honey
70 g chèvre
3 tbsp toasted pumpkin seeds
3 tbsp dried cranberries
3 tbsp flat-leaf parsley, chopped

Peel the carrots and cut them into bite-sized pieces. Fry with the oil, chili, ginger, cumin, salt and honey for about ten minutes. Crumble the cheese on top, and finish with pumpkin seeds, cranberries and parsley. Serve warm.

Recipe in Swedish:
Kryddiga morötter med chèvre

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