This is a great dish to make while having a day of cooking. Carrots are at their best in July but be careful not to buy any that have been kept too long in plastic bags. I like to serve this dish as part of a first course.

500g carrots
100ml virgin olive oil
2 tsp cumin seeds, toasted and ground to a rough powder
Salt and freshly ground black pepper
115g feta cheese
Chopped coriander to garnish

Oven at 190-200°C

Peel and thickly slice the carrots. Place in an ovenproof dish and pour over the olive oil. Mix the carrots to cover them in the oil and place a sheet of foil on top. Bake in the oven for about 30 minutes or until the carrots are beginning to soften.

Remove the foil and add the toasted and ground coriander to the carrots. Return the dish to the oven and continue cooking for about 15 minutes or until the carrots are soft. Season.

Roughly purée the carrots either using a fork or in a blender or food processor.

Place on a serving dish and add the feta, crumbled, and chopped coriander.

Serve warm or at room temperature.