Crushed Roast Carrots with Cumin & Goat's Cheese Recipe

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Crushed Roast Carrots with Cumin & Goats Cheese

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Crushed Roast Carrots with Cumin & Goat's Cheese is an ideal vegetarian recipe for all the family to enjoy.

Ingredients Crushed Roast Carrots with Cumin & Goat's Cheese

1 bunch of carrots (about 750g)
4 tbsp 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)
Good extra virgin olive oil, for drizzling

How to Make Crushed Roast Carrots with Cumin & Goat's Cheese

Scrub and trim the carrots, then cut them in half lengthways.
Put them in a roasting tin and toss with the olive oil.
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.
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, goat’s cheese and herbs.
Drizzle with extra virgin olive oil and serve with toasted pitta bread.

By Jane Baxter, Riverford Field Kitchen.
Taken from the Riverford Farm Cook Book.