Spiced Roasted Carrots with Feta and Chipotle

Serves 2, as a side

• 1 tbsp olive oil
• ½ tbsp apple cider vinegar
• 1 tsp Culley’s No. 4 Mexican Chipotle sauce
• 3 Deglet Noor dates
• 300g carrots, quartered lengthwise
• 25g feta, cubed
• Fresh mint, to garnish

1. Preheat oven to 180°C.
2. In a medium bowl, whisk together olive oil, apple cider vinegar and Culley’s No. 4 Mexican Chipotle sauce. Add dates and carrots, and toss to combine.
3. Transfer to a roasting tray, season with salt and pepper and roast for 30-35 minutes, until carrots have softened and begun to caramelise.
4. Arrange on a serving dish and top with feta, fresh mint and a drizzle of Culley’s No. 4 Mexican Chipotle sauce. Serve warm!