Carrot Bruschetta
1 tbsp rapeseed oil
1 clove of garlic, crushed
1 red chilli, deseeded and finely sliced
½ tsp cumin seeds
200g (7 oz) carrots, grated
2 tbsp fresh coriander
chopped Slices of a good bread
1 clove of garlic
3 tbsp houmous
Method
Heat the oil in a pan and cook the garlic, chilli, cumin seeds and carrots for 1-2 minutes, stirring, until softened, on the Simmering Plate. Set aside to cool, and then stir in the coriander.
2, 3 and 4-oven AGA
Meanwhile toast the bread, or ‘grill’ in the Roasting Oven or on a griddle pan and rub with the clove of garlic. Spread with the houmous and top with the spicy carrot mixture.
If you like this recipe, you may also like AGA Crostini
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