Roast aubergine with goat's cheese & toasted flatbread
Punchy flavours and plenty of crunch - you won't even notice you're eating a superhealthy salad
Carrot & cumin hummus with swirled harissa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 600g carrots
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 garlic bulb
- juice of 1 lemon
- 120ml extra virgin olive oil
- 400g can of chickpeasdrained and rinsed
- rose harissa
- flatbreadsto serve
Nutrition: per serving
- kcal239
- fat19g
- saturates3g
- carbs11g
- sugars6g
- fibre5g
- protein3g
- salt0.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
step 2
Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.
