Crispy rice and sesame scoops with roasted carrot, feta, and hot honey cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, black pepper, and smoked paprika. Roast for 20 minutes, or until tender with golden edges.

2. 2

   While the carrots roast, stir together the honey and red pepper flakes in a small bowl. Let it sit for 10 minutes so the heat infuses the honey.

3. 3

   Transfer the roasted carrots to a food processor or blender. Add the feta cheese, Greek yogurt, lemon juice, and half of the chives. Blend until thick and mostly smooth. Taste and adjust with the remaining salt if needed.

4. 4

   Lower the oven temperature to 190 °C / 375 °F. Lightly grease a muffin or mini muffin pan with 7 ml (1/2 tbsp) olive oil.

5. 5

   Pour the water into a wide plate. Dip one rice paper sheet for 8 to 10 seconds, until flexible but not overly soft. Place it on a board, cut it in half, and fit each half into a cavity of the pan to form rustic scoops or cups. Repeat with all the sheets.

6. 6

   Brush the rice paper scoops with the remaining 7 ml (1/2 tbsp) olive oil and sprinkle the sesame seeds over them. Bake for 5 to 7 minutes at 190 °C / 375 °F, watching closely, until puffed, golden, and crisp.

7. 7

   Let the scoops cool for 5 minutes so they fully crisp up. Then fill each one with the roasted carrot and feta cream.

8. 8

   Finish with the hot honey on top and the remaining chives. Serve immediately to keep the contrast between the crunchy shell and creamy filling.