Blistered Carrots with Whipped Ricotta

Ingredients

For 4 servings

• 910 g spring carrots, halved lengthways
• 8 piece garlic cloves, 4 grated), 4 sliced
• 240 g ricotta
• 75 g sunflower seeds, chopped
• 30 g fresh dill
• 30 g chives, cut into batons
• 30 g parsley, chopped
• 1 piece lemon, zested and juiced
• 20 g maple syrup
• 28 g butter
• 1 g chilli flakes
• 56 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 230°C. Toss the carrots with a little olive oil, the maple syrup and seasoning and roast cut-side down for 18–24 minutes, until tender and blistered.

2. 2

   Warm the butter with a little oil and fry the sliced garlic until crisp, then add the sunflower seeds and chilli flakes and cook 1 minute more.

3. 3

   Whip the ricotta with the grated garlic, a little lemon juice and zest, oil and salt until fluffy.

4. 4

   Toss the herbs with a little olive oil and lemon juice.

5. 5

   Spread the ricotta on a platter, arrange the carrots on top and spoon over any pan juices.

6. 6

   Scatter with the garlic-sunflower crunch and the herbs and finish with lemon zest.