CRUSHED ROAST CARROTS WITH CUMIN AND WALNUTS
This brings back memories of Turkey and Morocco, warming aromas mixed with vibrant sweet tasting carrots and best eaten with fingers!!
Serves 4
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
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 flatbreads!