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!