Roasted carrots with Middle Eastern spices recipe
Ingredients
large bunch bushy top carrots
2 tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp sesame seeds
1 tbsp honey or maple syrup, optional
2 handfuls wild rocket
1 lemon, quartered
50g (2oz) goat's cheese
Preheat the oven to gas 6, 200°C, fan 180°C. Cut off most of the green carrot tops, leaving about 2·5cm (1in) remaining. Slice the carrots in half, lengthways. Toss with the olive oil, spices and seeds, then arrange in a single layer on a baking tray. Season well. Roast for 20 minutes, then drizzle with the honey and cook for 5 minutes more, until the edges are golden. Arrange the carrots and rocket in? a serving dish. Crumble over the goat's cheese and serve with the lemon wedges.
