in season INDULGE IN THE FL AVOURS OF EARLY AUTUMN WITH THESE FRESH AND VIBR ANT DISHES
Carrots
This colourful root vegetable is brilliantly versatile – it can be eaten raw or cooked, and is great in both sweet and savoury dishes. Carrots were generally purple until the late 16th century, when the familiar orange variety we eat today was cultivated by Dutch farmers. Try gently roasting them with thyme, then whizzing with chickpeas and tahini for an earthy twist on houmous.
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CUMIN AND FENNEL H A S S E L B AC K C A R R OT S Serves 4 Takes 40 mins Cost per serve 34p 750g carrots, peeled, trimmed and cut into 10cm lengths 1 tsp cumin seeds, gently crushed 1 tsp fennel seeds, gently crushed 1 tbsp olive oil 1 tbsp honey 50g feta, crumbled ½ x 31g pack flat-leaf parsley, chopped
Find more great carrot recipes at tesco.com/realfood
1 Preheat the oven to gas 4, 180°C, fan 160°C. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect. 2 In a bowl, toss the carrots with the cumin, fennel, olive oil, honey and some seasoning. Cook in the oven for 25-30 minutes, until crisped and golden. 3 Sprinkle with the feta and parsley to serve. Each serving contains Energy
Fat
Saturates
550kJ 130kcal 7%
6g 9%
2g 16g 0·7g 12% 18% 12%
Sugars
of the reference intake. See page 104. Carbohydrate 17g Protein 3g Fibre 7g
Salt