Ricotta salata and marinated carrots

The eastern edition of my favorite magazine is fabulous. This sunny dish can be prepared as buffet dish, or as appetizer. For 4p, clean 500 grams of carrots. Slice the carrots in stripes with a potato peeler. Make a dressing with 1 small sliced red onion, 60 ml of orange juice, 60 ml of rice vinegar,  juice of ½ lemon, 4-6 table spoons of olive oil, pepper, salt and 1 teaspoon of acacia honey. Put a ricotta salata in a small oven dish. Add ½ of the dressing and thyme (fresh thyme preferable). Put in the oven for 15-20 mins. Mix the other ½ of the dressing and 1 table spoon of roasted cumin seeds with the carrots. Put the ricotta in the middle of the carrots and serve.


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