Spiced Roasted Carrots w Flatbreads

Showing the humble carrot some love here!

Sweet roasted carrots, crunchy seeds, warming spices wrapped in a flatbread – my idea of heaven! Carrots with their star food profile are really good for us, in order to get all the health benefits choose organic carrots, they are cheap and plentiful.

Spice yogurt and some crumbled feta would be lovely.

A blender for a super smooth puree (a fork will do too)

• 600g large bunched carrots, halved (skin on or off your choice)
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• 4 garlic cloves, finely sliced
• 1 good pinch chilli flakes
• 3 tablespoons pumpkin seeds
• 3 tablespoons sunflower seeds
• 1/4 cup good olive oil
• woody herb (rosemary, thyme works well)
• salt & pepper

Flatbreads

• 250g white bread flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried yeast
• 1 tablespoon olive oil
• 150ml hand hot water

Garnish: dill, coriander, pea shoots

1. To make the flatbreads see recipe 
2. Preheat oven 180c
3. Place coriander, cumin and fennel seeds in a small dry pan toast for 1-2min, until fragrant, tip into a mortar & pestle and grind until fine.
4. In a large roasting tin, add the carrots, garlic, crushed seeds, chilli, pumpkin & sunflower seeds, olive oil, rosemary, mix with your hands to coat, season well. Roast 45 minutes, stirring a few times, until all carrots are tender.
5. Remove the stalks from the herbs, and place about 2/3rds of carrots and seeds in a blender and blend with some warm roasting oil until a chunky puree, I like chunky, if you prefer a smooth texture add hot veggie stock a few tablespoons at a time. You can also use a fork instead of a food processor. Season well with salt & pepper.
6.  To serve, spoon some puree over each warm flatbread, topped with roasted carrots, seeds and a drizzle of oil.