Endive Cups with Roasted Carrot Cream, Whipped Feta and Cumin Seeds

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the carrots on a baking tray, toss them with 1 tablespoon olive oil, the honey, salt, and black pepper, and roast for 20 to 25 minutes, until tender and lightly caramelized at the edges.

2. 2

   While the carrots roast, toast the cumin seeds in a small skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant. Remove and set aside.

3. 3

   Let the roasted carrots cool for 5 minutes. Then transfer them to a food processor or blender with the feta cheese, Greek yogurt, orange juice, and the remaining 1/2 tablespoon olive oil. Blend until thick, smooth, and spreadable.

4. 4

   Taste the cream and adjust with a little more salt or black pepper if needed. Add half of the chopped chives and pulse briefly to distribute.

5. 5

   Carefully separate the endive leaves, wash them, and dry them very well. Choose the firmest, most cup-shaped leaves to use as edible spoons.

6. 6

   Fill each endive leaf with a small spoonful of the carrot and feta cream. Arrange them on a serving platter.

7. 7

   Finish each bite with the toasted cumin seeds, the remaining chopped chives, and a little orange zest on top. Serve immediately, or chill for 10 minutes before serving for a firmer texture.