Cut the ciabatta into 3 x 1cm slices per serving being made. Squash (and leave whole) all but 1 of the garlic cloves. Peel and cut the carrots diagonally into 2cm chunks. Drain and rinse the tinned chickpeas. Juice the lemons. Crumble the feta cheese.
- 1 Heat the grill to high. Arrange the ciabatta slices in a single layer on a baking tray.
- 2 Grill for 1-2 minutes each side until toasted and golden.
- 3 Rub each slice with the cut side of the 1 garlic clove which wasn't squashed, and leave to cool.
- 4 Heat the oven to 200°C/400°F/gas 6/ (180°C for fan ovens).
- 5 Put the carrots, one-third of the olive oil, squashed garlic, cumin seeds and honey in a roasting tin. Season.
- 6 Roast for 25 minutes, then remove from the oven.
- 7 Add the chickpeas to the carrots. Return to the oven for 5 minutes. Move on to the next step while you wait.
- 8 Meanwhile, squeeze the roasted garlic into a food processor and add half the carrot mixture, remaining olive oil and the lemon juice; season well and whizz to a chunky houmous.
- 9 Spoon over the toasts and top with the remaining mixture.
- 10 Sprinkle with feta, drizzle with extra-virgin olive oil and serve.
Have made this a couple of times now. This time I added a parsnip and a sweet potato to the carrot mixture as I didn't have enough carrots. Delicious. This is likely to become a favourite in our house. The recipe is a bit confusing though, you need to start by putting the carrot mixture in the oven, then do all the other bits.
Who'd have thought carrots on toast could work! Everyone in the family enjoyed this. Honey, lemon, garlic, cumin flavours were very nice. I really made it out of curiosity because it seemed a bit odd but we would have it again.
- Average per serving
- Calories 200.0kCal