If you don’t have a hot honey in your pantry make your own with chiles or chili flakes.
This delicious vegetarian flatbread is adapted from a recipe by chef Suzanne Cupps. Blanching the scallions and basil keeps their bright green colour. Make sure you have ice water ready to stop the cooking process. The basil dressing with its use of cardamom and cumin is similar to chermoula. Any leftover dressing can be used in a sandwich, with grilled meats or over a salad. Cut into smaller pieces to serve as a first course or as part of a meze.
Carrots
| 4 med | carrots, cut diagonally into 1-inch-thick pieces |
| 1 T | extra virgin olive oil |
| 2½ t | kosher salt |
| ⅛ c | honey (or hot honey, if not using chilies) |
| 3½ t | chili flakes, or more to taste (optional if using hot honey) |
| 1 c | ricotta cheese, at room temperature |
| 2 lg | (about 8 x 6 inch) naan or Israeli (thick) pita, warmed |
| sea salt, grated lemon zest and black pepper, for garnish |
Preheat oven to 425°F.
Toss together carrots, olive oil and salt on a large, rimmed baking sheet. Roast until almost tender, about 15 minutes. Remove from oven, drizzle with honey and sprinkle with peppers if using, toss to coat and continue to roast until the carrots are tender and glazed, for about another 8 to 12 minutes, stirring every 4 minutes.
Basil Dressing
| 1 T + ½ t | kosher salt, divided, plus more to taste |
| ½ bunch | scallions |
| ½ c | packed fresh basil leaves |
| 1 t | grapeseed oil |
| 1 t | fresh lemon juice (juice from approx. ½ lemon) |
| 1 t | cumin seeds, toasted |
| 1 t | coriander seeds, toasted |
While the carrots are roasting, make the sauce. Bring water to a boil in a medium saucepan and stir in 1 tablespoon kosher salt. Slice white and light green parts of scallions into ½-inch pieces. Slice dark green parts of scallions into 1-inch pieces. Fill a medium bowl with ice water; set aside. Add all sliced scallions to boiling water; cook, stirring occasionally, 30 seconds. Add basil; cook 10 seconds. Drain and immediately transfer mixture to ice bath. Let stand 2 minutes. Drain well. Place the scallions and basil along with the remaining ½ teaspoon salt in a blender. Process until smooth, about 45 seconds, if it’s too thick add up to 3 tablespoons water, ½ tablespoon at a time, as needed. (It should be able to come off a spoon in a slow stream, not too stiff, not too runny.) Season to taste. Reserve.
Spread the ricotta over the breads, leaving a ½-inch border. Top evenly with carrots and any remaining honey mixture from baking sheet. Drizzle each flatbread with about 1 tablespoon sauce. Garnish with sea salt, lemon zest and a few grinds of black pepper if desired.
