Ricotta and Oven Roasted Honey Carrots & Almonds

Serves: 4-6
Prep time: 10 mins
Cook Time: 45 mins


For the Ricotta
3L Norco Milk
½ cup white vinegar

For the Carrots
4 carrots halved
4 tbs Extra Virgin Olive Oil
1 tbs cumin seeds
1/3 cup Greens Maple Syrup

1/3 cup flaked almonds, lightly toasted

To make ricotta, place milk and vinegar in a large saucepan over a medium low heat. Allow to come to simmer. After approximately 15 mins the curd should be separated from the whey. With a slotted spoon, remove all the curd and place in a mesh strainer, lined with chux cloth and placed over a bowl to catch the excess liquid. Set aside until needed.

Meanwhile, to make the carrots, toss together carrots, olive oil, cumin seeds, maple syrup and some salt. Place in a baking tray and bake for approximately 45 mins or until browned and completely softened.

To serve, mix some ground cumin, toasted cumin seeds and salt through the ricotta. Spread ricotta over serving plate, top with carrots, pan juices and almonds and serve.