2 tbsp olive oil
1 tbsp cumin seeds
500g carrots, peeled, halved and cut into batons
1 tbsp maple syrup
½ lemon, juiced
large handful mint leaves, roughly chopped
100g lamb's lettuces
85g feta cheese, crumbled
Serves - 4
Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning.
Roast for 25 mins, turning halfway through cooking. Drizzle over the maple syrup, stir and roast for 5 mins more.
Toss the mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.
Recipe adapted from: Good Food