Roasted Carrot and Fennel Spread

• 500g carrots, peeled and cut into 4-5cm chunks (also works with squash, sweet potato or parsnips) 

• 4 large garlic cloves, bashed

• 2 tbsp olive oil or rapeseed oil

• 1 small orange, juiced, zest finely grated

• Juice of1 lemon

• 1 ½  tbs. tahini (sesame seed paste)

• Sea salt and freshly ground black pepper

• 2 tsp. fennel seeds 

• 1/2  tsp. chilli 

• 2 tsp. cumin seeds 

• 150g cooked red lentils (can use chickpeas or butter beans) 

• 1 tbs. grated fresh ginger

1. Preheat the oven to 180C

2. Begin by roasting the carrots on a baking tray with the garlic, a little olive oil, salt and pepper, fennels seeds and cumin seeds. Roast for around 15-20 minutes until nicely golden and tender. Remove room the oven and leave to cool. 

3. In a food processor, combine the carrots with the remaining ingredients. 

4. Taste and season with a little more salt and pepper or add a little more lemon juice if needed. 

5. Serve on your choice of bread or crackers or use as a dip for vegetables or crisps.