Try something different with this Carrot Bruschetta recipe.
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
1. 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. 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.