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.

Roasted spiced carrots with flatbreads

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

Method

  1. Preheat the oven to 180°C.

  2. First make the flatbreads by combining the flour, yeast, sea salt and oil in a large bowl. Slowly pour the water in until the dough comes together. You may not need all of the water. The dough should be a little sticky but not too sticky to handle. Turn out onto a well-floured surface and knead for around 5 minutes until the dough is soft. Place back into the cleaned-out bowl and place a tea towel over it while you make the rest of the dish.

  3. Toast the coriander, fennel and cumin seeds in a dry pan over medium high heat for a couple of minutes until fragrant. In a large bowl mix together the carrots, toasted spices, sunflower seeds, pumpkin seeds, sliced garlic, olive oil, chilli flakes if using and a good pinch of sea salt. The carrots and seeds should all be well coated in spices and seasoning. Tip out into a medium sized roasting tin along with the rosemary and thyme and place in the oven for around 35-40 minutes. You should toss everything around the pan a couple of times during the cooking.

  4. Cook the flatbreads in the meantime. Turn the dough back onto your work top and divide into 4 pieces, shaping each one into a ball with your hands. Heat a large frying pan over medium high heat. Using your fingers, tease the balls into flatbreads, as you would pizza dough. Place on the hot pan in batches, 2 minutes each side.

  5. Remove the carrots from the oven and serve with the flatbreads.

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