- 400g chantenay carrots
- 125g soft goats cheese
- splash of milk
- Olive oil
- Bunch of fresh basil
1. Preheat the oven to 200°C. Begin by cleaning the carrots and slicing in half. Place in an ANTA Baking Dish and drizzle in olive oil, sprinkle with salt and roast in the oven for 25 minutes.
2. Meanwhile, in a bowl add the goats cheese and with a splash of milk thin it out using a fork. It should be a lighter texture and slightly thicker consistency than whipped cream.
3. Next, thinly chop the basil and add 2 tablespoons at least of olive oil.
4. Remove the carrots from the oven and allow to cool for 20 minutes. Once cooled, add the goats curd and drizzle with basil oil.