Roasted spiced carrots with flatbreads
This is a wonderful little vegetarian lunch to whip up during a busy week. It might seem complicated making your own flatbreads (by all means buy them if you wish) but we promise it couldn’t be easier if you plan ahead.
SERVES
2
PEOPLE
PREP TIME
18
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1 teaspoon of coriander seeds
1 teaspoon of fennel seeds
1 teaspoon of cumin seeds
4 cloves of garlic, sliced thinly
1 tablespoon of pumpkin seeds
1 tablespoon of sunflower seeds
Two springs of rosemary
Two sprigs of thyme
Good vegetable stock (around 150ml)
6 medium sized carrots, peeled and halved lengthways
2 tablespoons of olive oil
Sea salt
Pinch of chilli flakes (optional)
For the flatbread:
125g strong white bread flour
½ teaspoon of quick dried yeast
2 teaspoons of olive oil
80ml of water (approx)
1 teaspoon of sea salt
BLACK FRIDAY
