Dip with Traditionally Cretan Cheese, roasted carrots, fennel, radishes and hazel nuts

Ingredients

650gr Traditionally Cretan Cheese

1 cup strained yoghurt

3 full spoons extra virgin olive oil

Zest of a lemon

8 small carrots

2 fennels

15 radishes

1 tea cup vinegar from white wine

3 full spoons honey

Salt, pepper

1 handful hazel nuts roasted, unsalted for serving

 

Recipe from "Eatme":

 

Implementation

Wash fennels and dry well. Peel off carrots. Wash and dry radishes. Cut the fennel base, then vertically in half and chop in fine slices. Cut radishes in four and keep 3 aside for serving.

In a pan with greaseproof paper, put carrots, fennel and radishes. Add salt, pepper, vinegar, then olive oil and last honey. Cover with aluminum foil firmly and bake in a preheated oven for 20 min at 200 C. Then uncover, turn upside down the vegetables and continue baking for another 20-30 min or until the turn gold and soften.

In the meantime, in a blender add the Traditionally Cretan Cheese in pieces, the yoghurt, lemon zest, pepper and the 3 full spoons of olive oil. Blend until you have a velvet result.

Serve in a platter and put on top the baked vegetables, the fresh radishes sliced finely, cut hazel nuts in half and spread around. Enjoy!