Do you grow your own carrots, or been given some by a green-thumbed friend? Well don’t wonder what to do with the green tops, certainly don’t throw them away! Upcycle the whole carrot, green tops included into this YUMMY tart.
1 sheet Puff Pastry
100g Feta
1 bunch of Carrots with the green tops on (about 400g)
1 tsp Mrs Rogers Cumin Seeds
2 Eggs
2 Tbsp Greek Yoghurt
2-3 leaves of Wombok, the floppy ones from the outside
Carrot Top Salsa Verde:
Carrot tops
1 tsp Mrs Rogers Garlic Salt
1 Tbsp Baby Capers
1/4 cup Red Wine Vinegar
1/2 cup Olive Oil
1
Add the butter, sugar, honey and ginger into a pot and on a medium heat, bring to the boil for 3 minutes.
2
Mix the sugar and cereal together and press into square slice tin. Leave to cool and slice into desired pieces.
Ingredients
1 sheet Puff Pastry
100g Feta
1 bunch of Carrots with the green tops on (about 400g)
1 tsp Mrs Rogers Cumin Seeds
2 Eggs
2 Tbsp Greek Yoghurt
2-3 leaves of Wombok, the floppy ones from the outside
Carrot Top Salsa Verde:
Carrot tops
1 tsp Mrs Rogers Garlic Salt
1 Tbsp Baby Capers
1/4 cup Red Wine Vinegar
1/2 cup Olive Oil
Directions
1
Add the butter, sugar, honey and ginger into a pot and on a medium heat, bring to the boil for 3 minutes.
2
Mix the sugar and cereal together and press into square slice tin. Leave to cool and slice into desired pieces.
