Roasted Carrot Salad With Feta and Mint

(Serves 4-6)

• 750g carrots, peeled and chopped into 1cm rounds
• 6 tbsp olive oil
• 2 tsp ground cumin seeds
• 100g feta cheese, crumbled
• 1 tbsp chopped fresh mint

1. Place the carrots and olive oil in a roasting dish and stir to coat the carrots evenly.  Cover with foil and place in a pre-heated oven at 200°C.
2. After 30 minutes, check on the carrots.  The cooking time will vary depending on the size of the carrots.  They should be cooked, with possibly a little browning around the edges of the pan.  If they are still very firm, return to the oven.
3. When the carrots are cooked and have cooled down, mash them with a potato masher or chop in a food processor until very fine – don’t forget to add the olive oil that they cooked in!  Place in a large mixing bowl.
4. Add the ground cumin seeds and season the mashed carrots with salt and pepper.
5. Spread the carrot salad over a serving plate and sprinkle the feta and mint over the top.  Serve with toasted flat breads.