Hot Maple Sesame Glazed Carrots & Chickpeas with Whipped Lemony Feta

Roast the carrots

• Heat the oven to 200°C (180°C fan). Peel the the carrots then toss with a splash of olive oil, salt, and pepper, then spread onto a baking tray. Roast for 30–35 minutes until golden at the edges and tender.
• After the carrots have been in the oven for 20 minutes, add the drained chickpeas to the tray and put it back in the oven for another 10 - 15 minutes.

Make the whipped lemony feta

• Add the feta, Greek yoghurt, lemon juice, lemon zest, the peeled garlic clove, and a drizzle of olive oil to a blender. Blitz until smooth, taste and season with black pepper.

Cook the hot maple sesame glaze

• In a small pan, warm the maple syrup with the chilli flakes and sesame seeds. Heat gently for 2–3 minutes until it bubbles lightly, then take off the heat and stir through a dash of olive oil. It should be glossy, warm, and pourable.

Glaze the carrots

• Transfer the roasted carrots to a bowl and pour over most of the the hot maple sesame glaze. Toss well to coat.

Serve

• Spread the whipped feta on a serving plate then pile the glazed carrots on top, and finish with the rest of the glaze.