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Carrots
Carrot
salad: Just grate the carrots and and dress with olive oil, salt,
pepper and a little bit of lemon juice.
If you prefer them cooked try just scrub lightly, top and tail
them, leave them whole and place in a pan with a little water, a lump
of butter, a sprinkling of sugar and a pinch of salt.
Cover with a tight fitting lid and cook over a moderate heat
until the carrots are tender.
carrot and sesame burgers.
750g carrots , peeled and grated 410g can chickpeas , drained
onion, chopped 2 tbsp tahini paste , plus 1 tsp
1 tsp ground cumin 1 egg
3 tbsp olive oil 100g wholemeal breadcrumbs
zest 1 lemon plus 1 tsp juice 150ml pot natural yogurt,
3 tbsp sesame seeds
Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin and egg. Whizz to a thick paste, then scrape into a large bowl. Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened - it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands. Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving. Mix the yogurt with the remaining tahini and lemon juice, then chill. Heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp. Meanwhile warm or toast the buns When the burgers are ready, spread each bun with some of the lemony yogurt, top with the burger, & some onion and rocket & some chilli sauce if you like.
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