FETA & CARROT NUT ROAST WITH SPRING ONION SALSA

Serves 4-6

1tbsp butter, plus extra for greasing

1kg (2lb 4oz) carrots, peeled and diced into 1cm (½in) cubes

1tsp cumin seeds 6 garlic cloves, finely chopped

2 leeks, finely chopped 3 eggs, lightly beaten 100g (3½oz) cream cheese

100g (3½oz) almonds, lightly toasted, chopped

A handful of fresh dill, chopped

Sea salt and freshly ground black pepper A pinch of chilli flakes 250g (9oz) feta

For the salsa

2 spring onions, finely sliced

2 tomatoes, chopped A handful of fresh coriander, chopped 3-4tbsp olive oil

Juice of ½ a lime, to taste

Preheat the oven to 170°C/fan 150°C/gas 3. Heat the butter in a large, heavy based or non-stick pan. Add the carrots, cumin seeds and garlic and cook gently for 3 minutes, adding a splash of water to stop them sticking, if needed. Stir in the leeks. Cover and cook, stirring regularly, for 5 minutes, or until softened and lightly caramelised.

In a bowl, mix together the eggs and cream cheese. Stir into the carrot mixture along with the chopped almonds and half the dill. Season well with salt and pepper and add the chilli flakes. Butter a 450g (1lb) loaf tin and spoon in half the mixture, pressing down with a spoon. Crumble in the feta and sprinkle with the remaining dill. Top with the remaining carrot mixture and smooth. Roast for 50 minutes, until browned and slightly firm to the touch.

Meanwhile, make the salsa. Mix all the ingredients together, season and add a squeeze of lime to taste. Spoon over the top of the feta nut roast and serve in slices.