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Roasted Carrots with Almond Greek Fetta and Zoug

Zoug is middle eastern sauce traditionally made with fresh basil, garlic and olive oil, similar to pesto without cheese or nuts. Topped on freshly roasted carrots it is the perfect side dish or main meal. Lauds Almond Greek Fetta adds a smooth and creamy level to this delicious vegan dish.


100g Almond Greek Fetta
2 bunches of baby carrots, peeled
½ tsp turmeric
2 tbsp olive oil
2 cloves garlic, smashed
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp chilli flakes
Handful flat leaf parsley, chopped

2 fat garlic cloves
1 bunch coriander
½ tsp ground cardamom
1 tsp cumin
½ tsp salt
½ tsp chili flakes
1/3 cup olive oil, more to desired consistency
2 tbsp fresh lemon juice


  1. Preheat oven to 180°C.
  2. Place carrots and turmeric with a dash of olive oil in a baking tray and cook for 10 minutes.
  3. Crush the garlic, coriander, cumin and chilli flakes in a pestle and mortar. Remove the carrots from oven and sprinkle garlic mix, shake the pan to combine and return to oven and roast for another 20 minutes or until carrots are tender.
  4. To serve, place carrots on a serving platter, crumble over the Greek Almond Crumble then drizzle the zoug and sprinkle over the parsley.

    For the green sauce (zoug)

  5. Place all ingredients except oil and lemon juice in a food processor and pulse until finely chopped. Add oil and lemon juice and pulse until combined. For a runnier version, add a bit more oil. Taste for salt and chilli heat, adding more if necessary. Store in a sealed jar in the fridge for up to a week.
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