71 Carrot, Orange and Cumin Salad with Feta and Mint


• 600g carrots, peeled and cut into 1cm batons • Zest and juice 1 orange • 1tsp cumin seeds • 3tbsp olive oil • Salt and pepper • 50g feta cheese, crumbled • 1tbsp chopped fresh mint


1 2


Heat the oil in a large wide pan and add the oil, the carrots, with the orange juice and cumin seeds. Season well with salt and pepper.


Cover and cook gently over a low heat until the carrots are tender.


3


Stir in the orange zest, season well and serve at room temperature with the feta and mint sprinkled over the top.


Carrot and Banana Cake with Pumpkin Seeds and Raisins 1


• 250g caster sugar • 250ml sunflower oil • 3 medium free range eggs • 300g self-raising flour • 2 medium ripe bananas, peeled and mashed • 200g coarsely grated carrots • 1tsp ground cinnamon • 1tsp baking powder • 50g pumpkin seeds • 50g raisins


Heat the oven to 180C/Gas 4. Line a 25cm loose bottomed cake tine with baking


parchment.


2 3


Beat together the eggs, sugar, vegetable oil, banana and carrots in a large bowl.


Sift the flour, baking powder and cinnamon together and stir in the pumpkin seeds and


raisins.


4 5


6


Pour the carrot mixture into the flour mixture and fold together until any floury bits have


disappeared.


Turn the mixture into the loaf tin and put in the oven for 50-60 minutes until the cake is


golden brown and an inserted skewer comes out clean.


Cool for 10 minutes in the tin and then turn the cake on


to a cooling rack, gently taking off the baking parchment.


If you want to


explore the versatility of other root veggies, try the same recipe but substitute parsnip or beetroot for the carrot. We’ve found it best to combine the beetroot with cocoa powder though, otherwise the cake comes out rather pink!


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