Mexican-inspired Carrots with Crumbled Feta
By OcadoLife
Published on 28 November 2024
These 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.” 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.