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Crushed Roast Carrots with Cumin and Goat’s Cheese

By Jane Baxter, Riverford Field Kitchen
Taken from the Riverford Farm Cook Book
Serves 4

Ingredients:
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

 

 

 

 

 

 

 

 

 

 

 

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.