---
title: 'Crushed roast carrots with cumin and goats cheese'
url: 'https://recipes.spfinch.com/recipes/crushed-roast-carrots-with-cumin-and-goats-cheese'
markdown: 'https://recipes.spfinch.com/recipes/crushed-roast-carrots-with-cumin-and-goats-cheese.md'
date: '2008-09-06'
description: '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 oli…'
taxonomy:
  category:
    - main
---

# Crushed roast carrots with cumin and goats cheese

## Crushed roast carrots with cumin and goats cheese

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [main](https://recipes.spfinch.com/recipes/category:main) ![roast-carrots-with-cumin-and-goats-cheese](https://recipes.spfinch.com/user/pages/02.recipes/crushed-roast-carrots-with-cumin-and-goats-cheese/roast-carrots-with-cumin-and-goats-cheese.webp "roast-carrots-with-cumin-and-goats-cheese")

[Guy Watson](https://www.theguardian.com/lifeandstyle/2008/sep/03/foodanddrink.agriculture)

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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---

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