Slow Food Saddleback Recipes

Cumin-Coriander Roast Carrots with Pomegranates & Avocado

From Simple p. 31  Diana Henry


Serves 6 as a starter, or 8 as a side

30 young carrots, ideally slim
4 tbsp extra virgin olive oil
2 tsp cumin seeds
1½ tsp coriander seeds, crushed
1 tsp chilli flakes
salt and pepper
3 ripe avocados
25g walnut pieces, toasted
100g watercress, coarse stalks removed
leaves from a small bunch of coriander
250g Greek yoghurt
1 garlic clove crushed
seeds from ½ pomegranate

3 tsp pomegranate molasses
1 garlic clove, crushed
¼ tsp Dijon mustard
6 tbsp extra virgin olive oil
¼ tsp honey
squeeze lemon juice


Preheat the oven to 200°C. Trim the carrots at the tops but leave a bit of green tuft on. If you can't find slim carrots, halve of quarter large ones. Don't peel them, just wash well. Put in a roasting tine in which they can lie in a single layer. Add the olive oil, spices and seasoning. Turn the carrots over in this to ensure they are well coated. Roast in the oven for about 30 minutes; they will become tender and shrink slightly. Be careful not to overcook them.

To make the dressing, just whisk everything with a fork. Halve and pit the avocados, cut into slices, then carefully peel each slice. Put everything except the yoghurt, garlic and pomegranates into a broad shallow bowl (or on to a platter) and gently toss in three quarters of the dressing. Mix the yoghurt with the garlic and dot spoonfuls of this among the vegetables, then scatter with the pomegranate seeds. Spoon on the rest of the dressing and serve.

Substitute rocket for watercress and broad beans for avocado.
Omit walnuts.