Carrots with Cumin Seed and Feta
This light salad works as an appetizer and it is a hit at parties, especially if you serve it with grilled flat bread or Pita bread.
For 4 people
- 1 kg of carrots
- 1/2 cup of olive oil
- 1 tablespoon of cumin seeds
- 100 grams of feta cheese
- 1 handful of chopped fresh cilantro
- 1 teaspoon of salt
Pre-heat oven to 180 C°. Wash and peel carrots. Cut into circles. Put into a casserole with olive oil and salt. Cover the casserole with aluminum foil and cook in the oven for 20 minutes. Remove aluminum paper and cook for 15 more minutes. Remove from the oven. Grind the cumin seeds and add them to the carrots. Mix in a Cuisinart until it becomes a puree. Leave it to cool. Serve in 4 plates. Sprinkle feta and cilantro over the carrots and serve.
