A pile of carrots and some leftover cheese confronted me when I looked in the fridge for inspiration for dinner. To be honest, I wasn’t overly impressed or overly inspired but I was determined not to waste what we had. Things got worse when I told my other half that we were having “roasted carrot pate” – to say that he did not look impressed was an understatement. However, I’m really pleased with how this turned out and the other half made some ‘mmm’ noises when he was eating it and even muttered a surprised ‘this is really nice’! It works really well smothered on top a thick piece of toasted and buttered sourdough, but would also work equally well in a pitta with some griddled halloumi and some salad, or simply as a dip with a selection of crudités.
Ingredients
700g carrots, peeled and sliced into 1 inch pieces
1 red onion, peeled and sliced into approximately 12 wedges
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
¼ tsp smoked paprika
1 tsp sea salt
Black pepper
60g ricotta
100g feta cheese
1 tsp harissa
Directions
Preheat the oven to 200 degrees C.
Spread the carrot pieces and onion wedges over a roasting tray.
Sprinkle over the ground cumin, coriander and paprika.
Drizzle over the oil and then give everything a good mix to ensure that the carrots and onions are coated in the oil and spice mix.
Roast in the oven for 30 minutes.
Remove and allow to cool slightly.
When cooled, place in a food processor along with the rest of the ingredients and a good crack of black pepper and blitz to desired consistency, ensuring that everything is mixed thoroughly.
This will keep well covered and refrigerated for a few days.