Carrot and caraway mutabal with cashew and date browned butter

SERVES SIX TO EIGHT AS PART OF A MULTI-COURSE MEAL

INGREDIENTS

500g carrots, peeled and roughly chopped

½ tsp caraway seeds

2-3 tbsp tahini

Juice of 1 lemon

Flatbreads or pita crisps, to serve

For the topping

75g butter

45g raw unsalted cashews

60g pitted dates, finely chopped A pinch of ground cinnamon 2 tbsp 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 two 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 medium heat, until bubbling, then add the cashews and toss to coat.

Fry for a minute or two, tossing often, until the cashews are light golden brown in colour and the butter nicely 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 coconut and serve immediately with flatbreads or pita crisps.