Ingredients
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1 bunch of Carrots
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4 tablespoons Olive Oil
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2 teaspoons Cumin Seeds
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2 tablespoons Pine Nuts
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75 g Goat’s Cheese
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1 tablespoon chopped Mint
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good extra virgin Olive Oil
Directions
Russell, who works in the Field Kitchen, cooked this for us when we served a Moorish-inspired menu. It went down an absolute storm and we’ve often done it since.
Steps
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1
Done
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Scrub and trim the carrots, then cut them in half lengthways. Put them in a roasting tin and toss with the olive oil. |
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2
Done
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Place in an oven preheated to 180°C/Gas Mark 4 and roast for about 50 minutes, until they are tender, slightly browned and have a caramelised appearance. |
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3
Done
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Mash the roasted carrots roughly with a fork, a masher or your hands and mix with the ground cumin. |
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4
Done
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Spread the mashed carrots on a plate and sprinkle with the pine nuts, goat’s cheese and herbs. Drizzle with extra virgin olive oil and serve with toasted pitta bread. |
