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Mexican-inspired Carrots with Crumbled Feta

Mexican-inspired Carrots with Crumbled Feta

By OcadoLifePublished on 28 November 2024These veggie Mexican-inspired Carrots with Crumbled Feta from food stylist Emily Jonzen make a simple, speedy and vibrant side. “This dish is a nod to elotes – a classic Mexican street food made with grilled corn-on-the-cob coated in spices and cheese. I’ve taken a similar approach with carrots. It’s a great way to bring leftover cooked carrots back to life, but you can also make this dish with fresh carrots – just slice and boil them until tender first.”
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Time and servings

16 minsTotal time
6Servings
10 minsPrep time
6 minsCooking time

Ingredients

  • 1 tbsp olive oil
  • 400g carrots, cooked
  • 0.25 tsp mild chilli powder
  • 1 tsp ground cumin
  • 0.5 lime, finely zested and juiced
  • 40g feta, crumbled
  • 0.5 (25g) bunch coriander, stalks and leaves roughly chopped
  • 1 (approx.) jalapeño chilli, finely sliced

Method

  • Step 1

    Heat the oil in a large frying pan over a medium-high heat. Add the carrots and fry for 2-3 mins on each side, until golden.

  • Step 2

    Sprinkle over the chilli powder and cumin with some seasoning; stir-fry for 1 min. Transfer to a serving plate and toss with the lime zest and juice.

  • Step 3

    Sprinkle over the feta, coriander and jalapeño, then serve.