A delicious and simple supper from Nigel Slater.
Ingredients
- 800 g small carrots or young parsnips
- 5 tbsps groundnut oil
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- sea salt
- 250 g paneer or large crumbled feta
- DRESSING:
- lemon juice
- olive oil
- mint leaves
- coriander leaves
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Trim and scrub the carrots and tip into a large roasting tin. Pour over the oil and toss gently to coat.
- Roast for 40-45 minutes until tender, basting occasionally , adding more butter or oil if you like.
- Heat the spices in a dry pan for a couple of minutes. As soon as they smell toasted and are starting to pop, remove and crush coarsely in a pestle and mortar.
- Scatter the spices over the carrots with a little sea salt and toss gently. Tip into a serving dish.
- Place the roastin tin over a moderate heat and crumble in the paneer in bite sized chunks. Let it dry, with the occasional turn, until golden. Scatter the cheese over the carrots.
- Blitz the dressing ingredients in a blender , tip over the paneer and carrots and toss to serve.
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