Step 1

Pre-heat the oven to 200*C fan forced.

Step 2

Defrost the puff pastry sheet until soft enough to handle, and cut into quarters (about 12 x 12cm squares). Set aside in the fridge to keep cold.

Step 3

Combine the cumin seeds, harissa, olive oil and 1/4 tsp salt, then toss in the carrots to combine.

Step 4

On a sheet of parchment, add 4 dollops of honey (roughly 15cm apart) and use the back of a spoon to spread out. Add a sprinkle of pistachios, spring onions & crumbled feta on each spot, then arrange the carrots over the top so that they form neat squares.

Step 5

Carefully arrange the puff pastry over the top, pressing down the edges so that the carrots are encased. Brush the pastry with egg wash, then bake for 25-30 minutes or until golden and puffed.