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Carrot and caraway mutabal
Serves 6-8 Starters and mains
Ingredients
- 500g carrots, peeled and roughly chopped
- 1⁄2tsp caraway seeds
- 2-3tbsp tahini
- juice 1 lemon
- pitta crisps, to serve (optional)
For the topping
- 75g butter
- 45g raw unsalted cashews
- 60g pitted dates, finely chopped
- pinch ground cinnamon
- 2tbsp shredded coconut
Method
Fill a large pan with salted water and add the carrots. Bring to the boil over a high heat and cook for 10 minutes, or until very tender. Drain well. Heat a small frying pan and toast the caraway seeds until aromatic. Remove from the heat and set aside.
In a food processor or using a hand blender, blitz the carrots with the caraway seeds. Add the tahini and lemon juice, and season to taste with salt.
Divide the carrot mutabal between 2 serving bowls. Using a spoon, make a well in the centre. Set aside while you make the topping.
Melt the butter in a small frying pan over a medium heat, until bubbling, then add the cashews and toss to coat. Fry for 1-2 minutes, tossing, until the cashews are light golden brown in colour and the butter browned. Remove from the heat, add the dates and cinnamon and stir well.
Spoon half the mixture into the well of each serving bowl, drizzling over the browned butter. Sprinkle with the shredded coconut and serve immediately with pitta chips if you like.
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