- 2 black bread toasts
- 1 cup of crumbled feta
- 6 small carrots
- ½ tsp of whole cumin seeds
- Salt and pepper to taste
- 2-3 tbsp of olive oil
- ⅔ cup of carrot juice
- ⅓ cup of water
- A pinch of cumin powder
- 1 sachet of Soy Lecithin (2 g)
DIRECTIONSPreheat your oven at 380 F.
On a baking tray, add the two slices of bread, sprinkle the crumbled feta & cook on the oven for 5 to 7 minutes
Line a baking tray with parchment paper and lay down your carrots. Add the olive oil, salt and cumin seeds. Cook for 10 minutes.
Once everything is cooked to your liking. On a plate, lay down the bread and the carrots on top.
For the carrot mousse, mix your carrot juice and water with the soy lecithin sachet and a dash of cumin powder. Mix well with an immersion blender.
Add the mousse to your toast and enjoy.
We plated it with some carrot pickles and sour cream.