for 4 people

Marinade

2 tbsp	olive oil
1 tbsp	liquid honey
1 tbsp	tomato puree
1	garlic clove, squeezed
½ tsp	curry powder
¼ tsp	cinnamon
1 tsp	salt
a little	pepper

Vegetables

800 g	carrots, cut into approx. 1 cm slices
800 g	sweet potatoes, cut into slices approx. 1 cm thick

Whipped feta

200 g	feta, cut into pieces
½ tbsp	mustard
180 g	plain yoghurt

To serve

2 tbsp	olive oil
½ bunch	sage, leaves torn off
50 g	pecan nuts, roasted, coarsely chopped

How it's done

Marinade

In a wide bowl, mix the oil with all the other ingredients up to and including the pepper.

Vegetables

Add the vegetables to the marinade, mix well, spread on two baking trays lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220 °C (convection). Remove.

Whipped feta

Place the feta and mustard in a measuring cup, puree, add yoghurt and mix well.

To serve

Spread the whipped feta on a platter. Top with the vegetables. Heat the oil in a non-stick frying pan. Reduce the heat, add the sage leaves, fry for approx. 30 secs. Remove, spread on top of the vegetables together with the nuts.

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