Crushed roast carrots with cumin and goats cheese

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roast-carrots-with-cumin-and-goats-cheese

Guy Watson

Serves 4

Ingredients

1 bunch of carrots (about 750g)
4 tbsp of olive oil
2 tsp cumin seeds, lightly toasted in a dry frying pan and 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)
extra virgin olive oil, for drizzling

Method

  1. Scrub and trim the carrots, then cut them in half lengthways.
  2. Put them in a roasting tin and toss with the olive oil.
  3. Place in an oven preheated to 180C/Gas Mark 4 and roast for about 50 minutes, until they are tender, slightly browned and have a caramelised appearance.
  4. Mash the roasted carrots roughly with a fork, a masher or your hands and mix with the ground cumin.
  5. Spread the mashed carrots on a plate and sprinkle with the pine nuts, goat’s cheese and herbs.
  6. Drizzle with extra virgin olive oil and serve with toasted pitta bread.

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