- 2 tbsp fresh coriander
- chopped Slices of a good bread
- 1 clove of garlic
- 3 tbsp houmous
- 1 tbsp rapeseed oil
- 1 clove of garlic, crushed
- 1 red chilli, deseeded and finely sliced
- ½ tsp cumin seeds
- 200g carrots, grated
Heat the oil in a pan and cook the garlic, chilli, cumin seeds and carrots for 1-2 minutes, stirring, until softened, on the simmering plate. Set aside to cool, and then stir in the coriander.
Meanwhile toast the bread, or ‘grill’ in the roasting oven or on a griddle pan and rub with the clove of garlic. Spread with the houmous and top with the spicy carrot mixture.