Crushed roast carrots with cumin
& goat's cheese
Serves 4
1 bunch of carrots (about 750g)
4tbsp olive oil
2 tsp cumin seeds,lightly toasted in a dry frying pan & then ground
2 tbsp pine nuts, lightly toasted in a dry frying pan
75g goat's cheese, crumbled
1 tbsp chopped mint (or oregano or marjoram)
Good extra virgin olive oil, for drizzling
Scrun and trim the carrots, then cut into half lengthways. Put them in a roasting tin & toss with the olive oil. Place in an oven pre-heated to 180C/Gas mark 4 and roast for about 50 minutes until they are tender, slightly browned and have a caramelised appearance.
Mash the roasted carrots roughly with a fork, a masher or your hands and mix with the ground cumin. Spread the mashed carrots on a plate and sprinkle with the pine nuts, cheese and herbs. Drizzel with extra virgin olive oil and serve with pitta bread.