Prep time: 15 mins  
Cooking time: 45 mins 
Serves: 4 

Ingredients 

• 3 Bunch Dutch Carrots  
• 2 Tbsp Caramelised Balsamic  
• ½ Cup Walnuts  
• ½ Tbsp Honey  
• 1 ½ Cup Israeli Couscous  
• 2 Tbsp HFM Pesto  
• 200g D’Affinois Cheese 
• Salt and Pepper  
• Olive oil  

Method 

1. Preheat the oven to 200°C. Bring a pot with salted water to the boil. 

2. Cut off the carrot tops leaves leaving 3cm of the stems on. Pick a handful of leaves to garnish at the end.  

3. Wash the carrots and place them on a baking tray lined with baking paper. Drizzle with olive oil, drizzle the caramelised balsamic and season with salt and pepper. Add ¼ cup of water and toss well. 

4. Place into the oven and cook for 40mins until carrots are soft and caramelised. 

5. Meanwhile, cook the Israeli couscous in the boiling water for 5mins. Then drain well and cool down under running cold water.  

6. Place the drained couscous into a mixing bowl and add the pesto. Mix through and check seasoning. Set aside. 

7. Place the walnuts on a baking tray lined with bakingb paper. Drizzle with the honey and drizzle with olive oil. Mix well and place into the oven for approx. 5mins until golden brown and sticky. 

8. Once carrots are ready. Serve on a platter with a bed of pesto couscous. Tear big chunks of the cheese on top and melt using a blow torch until golden and soft. 

9. Garnish with some carrots leaves and sprinkle with candied walnuts. Enjoy.