Carrots, Almonds, Cumin

Simple flavours make these carrots sing! This is from Hugh's Three Good Things with some of my own ideas thrown in.

Ingredients
serves 2
takes 15 minutes

• 500g small baby sized carrots, scrubbed & trimmed & halved horizontally
• 100g blanched whole almonds OR try other nuts you might have on hand such as pumpkin seeds
• 1 tbsp cumin seeds OR combine caraway and anise seeds OR try chilli powder
• 2 tbsp olive oil
• sea salt & freshly ground pepper

Method

1. Bring a large pot of water to the boil & add carrots. Boil for 5-8 minutes until tender. Drain & leave to cool just a little.
2. Meanwhile, heat a large frying pan over a medium heat. Add the almonds & toast, tossing frequently until they are golden. Transfer to blender.
3. Put the cumin seeds in the same pan & toast for a few minutes until fragrant. Add to blender & blitz until crumbly but you still want to be able to see pieces of almond.
4. Put the carrots on a serving dish and sprinkle almonds & cumin mix on top with a dash of olive oil and some salt & pepper. Enjoy!