FAST ED’S KITCHEN

TURN SIMPLE RICE, VEGIES AND CHEESE INTO A SAVOURY CAKE WITH MIDDLE EASTERN FLAIR

CARAMELISED CARROT FETA AND RICEPIE

Preparation time 30 mins

Cooking time 2 hours

Serves 6-8

2kg carrots, peeled and chopped
¼ cup extra virgin olive oil
1 tsp fennel seeds, cracked
Sea-salt flakes and freshly ground black pepper, to season
¼ cup honey
2 tsp red wine vinegar
2 cups basmati rice
1 Tbsp fine salt
150g feta, crumbled
1 bunch dill, chopped, plus extra, to serve
2 Tbsp ghee
Yoghurt and salad leaves, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Toss carrot in olive oil and fennel seeds and season generously. Arrange in a roasting pan and bake for 1 hour, until tender. Add honey and vinegar, mix well and bake for a further 20 minutes, until caramelised. Transfer to a large bowl.

Meanwhile, put rice in a large bowl of cold water and mix gently. Stand for 30 minutes, then rinse under running water