Carrot and caraway are a perfect pairing. Combine with chilli, hummus and a slice of toasted 3 grain sourdough and you've got yourself a great little dinner.
Serves 4
Ingredients
4 large peeled and grated carrots
1 finely sliced chilli or a teaspoon of dried chilli flakes
2 teaspoons of caraway seeds
2 tablespoons of chopped fresh coriander
4 teaspoons of greek yoghurt
2 tablespoons of olive oil
Salt and pepper to taste
Large handful of freshly chopped coriander
4 slices of 3-grain sourdough bread (or any bread you prefer)
Directions
Heat the oil in a wide pan. Add the grated carrots and caraway seeds and fry gently for a couple of minutes.
Add the chilli and gently fry for a further 5 minutes, turning often. Season to taste with salt and plenty of pepper.
Meanwhile toast your sourdough.
Spread the toasted sourdough with a couple of tablespoons of hummus (a nice thick layer).
Divide the carrot and caraway crunch between each slice of toast.
Blob a teaspoon of greek yoghurt on top of the carrot mixture. Season with a little salt and black pepper.
Sprinkle over the freshly chopped coriander and a few strands of sliced chilli.