Step 1 Cook the carrot baubles500g pkt Parisian Carrot Baubles in a saucepan over medium heat, stirring occasionally, for 8-10 minutes or until tender. Add the maple syrup60ml (1/4 cup) maple syrup and bring to the boil. Stir in the sriracha2 tsp sriracha, if using. Simmer for 3-5 minutes or until the liquid reduces and thickens slightly. Set aside for 5 minutes to cool slightly.
Step 2 Meanwhile, to make the whipped feta, place the feta200g Danish feta in a small bowl. Use a fork to mash until smooth and creamy. Add the yoghurt200g (3⁄4 cup) Greek-style yoghurt, garlic1 garlic clove, crushed and lemon rind2 tsp finely grated lemon rind. Use the fork to mix until well combined and smooth.
Step 3 Spread a serving plate with the whipped feta. Top with two-thirds of the carrot bauble mixture. Arrange the prosciutto80g prosciutto slices, torn in half on top, then finish with the remaining carrot bauble mixture. Drizzle over any sauce left in the pan. Scatter with parsley leavesSmall fresh continental parsley leaves, to serve, to serve.
