Cumin roast carrots and feta

I’ve been spending a lot of time reading Persiana, by Sabrina Ghayour, and Istanbul , by Rebecca Seal, and as usual have taken inspiration rather than instruction, so this is a nod in their direction.

cumin roast carrots with feta

I’m not usually fastidious about this stuff, but where it is the predominant flavour, freshly toasted and ground cumin seeds taste a whole world better than store-bought ground cumin. If there were left-overs, this would make a great lunch salad with some cooked quinoa with rocket and spinach. If only there were left-overs …