#Carrotaway

“CARROT+CARAWAY. Now you’re just getting Carried away.... ”

1tbs caraway seeds

good pinch salt flakes and cracked pepper

a pinch of caster sugar

1/4 cup extra virgin olive oil, plus extra for drizzling

4 carrots halved lengthways

2tbs sherry vinegar

Mint and Watercress leaves to serve

Preheat oven to 160C.

Drizzle oil over a baking tray and scatter with caraway, salt, pepper, and sugar. Add carrots cut side down (important for golden and steaming at the same time) and shake to coat in oily goodness.

Transfer to the oven and bake for 40-60 minutes or until carrots have softened and are slightly golden on their cut sides. Cut into bite-size pieces and transfer, with cooking oil and seeds, to a serving platter. Drizzle with vinegar and scatter with mint and watercress. Serve.

Add one for this dish

— you could crumble over some fetta

— make some golden halloumi crumble and scatter over to finish.