Ingredients
- 1 bunch (500) fresh carrots
- 4 Tbsp olive oil
- 2 tsp cumin seeds, lightly toasted in a dry frying pan and then ground
- 2 cloves garlic
- 2 -4 Tbsp fresh walnuts, lightly roasted
- 75g feta cheese, crumbled
- 1 Tbsp chopped oregano, marjoram, mint or dill
- Good quality extra virgin olive oil for drizzling
- To serve – crisp flatbreads
CRUSHED ROAST CARROTS WITH CUMIN AND WALNUTS
Method
- Preheat oven 180C Scrub and trim the carrots, cut them in half lengthways and put them in a roasting dish along with the garlic and olive oil
- Season lightly with sea salt flakes and freshly ground pepper and place into preheated oven and roast for about 30 – 50 minutes depending on thickness of carrots or until they are tender, and slightly browned
- Remove from the oven and cool slightly, add the cumin seeds, and half the fresh herbs
- Mash coarsely with a fork or masher and spread out onto a platter
- Sprinkle with toasted walnuts, crumbled cheese and a sprinkling of herbs
- Drizzle generously with extra virgin olive oil, a couple more pinches of sea salt flakes and serve with plenty of toasted flat breads!
Comments
Thank you to Ettrick Gardens for supporting this demonstration.
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