From Riverford Cookbook.  Picture from Eat the Earth.  Great looking mushroom burger recipe.

Serves 4 as a side, 2 as a main
Takes 5 mins to prep, 50 mins to cook
750g carrots
4 tbspns olive oil
2 tspns cumin seeds (dry-fried and then ground)
2 tbspns pine nuts (dry-fried)
100g goat’s cheese (I’ve also used Feta)
1 tbspn chopped mint (oregano or marjoram)
good extra virgin olive oil for drizzling

Scrub and trim the carrots, then cut in half lengthways. Roast them with the olive oil for 50 minutes at 180c. They should be tender, lightly browned and slightly caramelised.
Mash them with a fork and mix in the ground cumin. Put on a serving dish with the pinenuts, cheese and herbs. Drizzle with the oil and serve with pitta bread.

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