Mediterranean Charred Carrots with Lemon Whipped Feta

Preheat your oven to 230°C (450°F).

Peel the carrots and slice any thick ones in half lengthwise to ensure even roasting.

Toss the prepared carrots with 2 tablespoons olive oil, a couple pinches of salt and pepper, 1/2 teaspoon sweet paprika, and 1/2 teaspoon onion powder.

Spread the seasoned carrots evenly on a baking sheet.

Roast for 18-20 minutes in the preheated oven until their edges are dark and slightly blistered.

For the base, whip the 1 cup thick Greek yogurt and 100 grams feta in a bowl until smooth.

Add the juice and zest of half a lemon to the yogurt and feta mixture and continue whipping until well combined.

Give it a taste, and adjust with more lemon, feta, or salt if you like, to achieve your desired flavor.

Spread the creamy whipped feta evenly on a serving plate, creating a beautiful base.

Carefully pile the warm, charred carrots on top of the whipped feta.

Generously top the carrots with 2 to 3 tablespoons crushed pecans or pistachios for a delightful crunch.

Sprinkle with 2 tablespoons finely chopped fresh dill, mint, or parsley (or a mix of all three) for brightness.

Drizzle 1-2 tablespoons honey over the dish for a touch of sweetness.

Finally, dust with a little Aleppo pepper and/or sumac to elevate the flavors and presentation.